Ferment: a practical guide to the ancient art of making cultured foods by Holly Davis

Ferment: a practical guide to the ancient art of making cultured foods

Holly Davis

272 pages missing pub info (editions)

nonfiction informative medium-paced
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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 ...

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