Cultured and Pickled (EPUB + PDF)

A crisp pickle, plain yogurt, a loaf from a tended starter. Fifteen recipes and processes bring together five fermentation and sourdough projects, six refrigerator pickles and four serving recipes.

Practical teaching, monitoring guidance and batch records support a measured beginning. Refrigerated preparations only; canning and shelf-stable preserving are outside this collection. Keep the specified source measures and proportions: gram-based formulas remain weight-based, rather than universally converted to cups.

Digital book · EPUB + PDF · Metric and US editions. Print companion and instructions included. No physical book.