For the book “Natürlich Fermentieren” by WECK Verlag, Jan Herbolsheimer photographed 15 sourdough recipes. The publication brings together the expertise of five specialists and features a wide range of recipes on fermentation – from vegetables and fruits to beverages and dairy products, as well as sourdough bread, pizza, and pastries.
For the shoot, one thing was essential: precise timing. From refreshing the sourdough after a break to coordinating the different fermentation processes, it quickly became clear that fermentation is pure biochemistry – requiring a high level of planning, precision, and patience.
Together with the team, every step and every recipe was staged and documented. The result is a visual approach that makes both the processes and the final dishes tangible.