Whether you are an accomplished baker or a total novice, this book can help you up your bread game and create some truly innovate and original loaves. Yeast starters and sourdough starters operate from a similar principle: fermentation. In this process developed by author Paul Barker however, rather than using the instant yeast you buy at the store, Barker suggests using naturally occurring yeast from fermenting fruit. This results in a slower rise time than store-bought yeast, yet results in bread that is more gut-friendly. If you have an interest in making bread the old-fashioned way, or in making bread that meshes with your gut chemistry in ways that traditional loaves don't, this is the book for you.(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)