Ferment: A Practical Guide to the Ancient Art of Making Cultured Foods

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Ferment: A Practical Guide to the Ancient Art of Making Cultured FoodsBy Holly Davis What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? The answer is each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious foods with remarkable health benefits. Thanks to an increasing awareness of the crucial role probiotic rich foods play in our

a baker of over 30 years who has ‘changed the way we think about bread’

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