Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough
by Holly Davis
Ferment introduces the ancient practice of culturing foods, guiding readers through a range of fermented staples from kombucha to sourdough. Holly Davis presents an accessible resource for anyone curious about traditional food techniques and interested in exploring fermentation at home.
About This Book
Ferment explores the ancient art of culturing foods for modern home cooks.
Written by Holly Davis, this guide focuses on fermented favorites ranging from kombucha to sourdough.
It offers an introduction to the traditions and practices behind cultured foods.
Ideal for readers interested in hands-on food preparation, fermentation, and time-honored culinary techniques.
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