Chapter 1
"The more I learnt about fermentation, the more I realised that nature had been quietly doing remarkable things long before we gave them scientific names."
If someone visits my kitchen for the first time, they may wonder why there are so many glass jars sitting on the counter.
Some contain bubbling fruit.
Some hold vinegar that has been quietly fermenting for months.
Another jar may contain a sourdough starter that has been with me for years.
Nearby, they might notice homemade yeast powder resting safely inside the refrigerator.
To most people, they are simply jars.
To me, each one tells the story of an experiment.
Every jar reminds me that nature has always been the greatest teacher.
Over the years, I have realised that I enjoy understanding food just as much as I enjoy cooking it.
Whenever I come across a traditional method or hear an old family story, my first thought is rarely, "Will this work?"
Instead, I ask,
"Why does this work?"
That simple question has shaped almost everything I do in my kitchen.
Sometimes it leads to weeks of successful experiments.
Sometimes it teaches me through failure.
But every experiment helps me understand fermentation a little better than the day before.
That curiosity eventually became the foundation of my YouTube channel, Healthy With Ravneet Bhalla, where I share simple recipes, traditional techniques and practical kitchen experiments with thousands of people who enjoy learning alongside me.
One of the greatest joys of this journey has been discovering that learning never really ends.
Every question from a viewer becomes another opportunity to experiment.
Every successful experiment leads to another question.
And that cycle continues even today.
Fermentation became much bigger than bread
Although this handbook focuses on homemade yeast powder, my fascination with fermentation extends far beyond baking.
Today, natural fermentation quietly touches almost every corner of my kitchen.
Natural baking
• Sourdough starter
• My nani's traditional khamir
• Three homemade yeast powder methods
• Fruit water yeast
Naturally fermented vinegars
• Apple cider vinegar
• Mango vinegar
• Citrus vinegar
• Flower vinegar
Fermented foods
• Kimchi
• Fermented salsa
• Lacto-fermented pickles
• Naturally fermented mustard
• Homemade soy sauce alternative made from fermented amla
Home and personal care
• Fruit and flower bioenzymes
• Naturally fermented herbal shampoo made with reetha, amla, aloe vera and flowers
• Homemade citrus vinegar that I use as an all-purpose household cleaner
Every one of these projects began exactly the same way.
With curiosity.
Some were inspired by books.
Some by scientific research.
Others by conversations with my mother.
And some simply began because I looked at an everyday ingredient and wondered,
"What would happen if I fermented this?"
Not every experiment became part of my everyday life.
Some failed.
Some surprised me.
Some took months before I finally understood what nature was trying to teach me.
But every experiment made me a better observer.
That, more than anything else, is what fermentation has taught me.
Why I prefer natural methods
People occasionally ask me why I spend so much time making things at home when ready-made alternatives are so easily available.
The answer is surprisingly simple.
Whenever I can prepare something naturally in my own kitchen, I enjoy doing so.
It gives me complete control over the ingredients I use.
It helps me understand the food I prepare for my family.
Most importantly, it keeps me connected to traditional kitchen knowledge that has quietly existed for generations.
This doesn't mean everything sold in a packet is automatically bad.
Far from it.
Modern food science has made our lives easier in countless ways.
But I also believe that many traditional techniques still deserve a place in today's kitchens.
Natural fermentation is one of them.
For me, it is not about rejecting modern life.
It is about preserving valuable knowledge while continuing to learn from both tradition and science.
My most important baking tool isn't expensive
One of the questions I receive most often is,
"Can I really bake bread in an air fryer?"
Absolutely.
In fact, most of the breads you will see throughout this handbook were baked in my ordinary home air fryer.
I don't own a bakery.
I don't use commercial baking equipment.
I simply use the same type of appliance that many Indian families now have in their kitchens.
That is exactly why I enjoy developing recipes this way.
If these recipes work in my small home kitchen, I genuinely believe they can work in yours too.
Over the years, my air fryer has helped me bake:
• Whole wheat bread
• Pizza
• Burger buns
• Kulcha
• Pita bread
• Focaccia
• Tutti frutti bread
• Whole wheat chocolate cake
And many more recipes that continue to grow with every new experiment.
To me, the air fryer is more than a kitchen appliance.
It is proof that you don't need expensive equipment to make beautiful homemade bread.
Sometimes all you need is patience, curiosity and the willingness to try.
This handbook is different
You may notice that this handbook doesn't read like most recipe books.
That is intentional.
I don't simply want to tell you what to do.
I want you to understand why each step matters.
Once you understand the process, you won't have to depend on recipes forever.
You'll begin creating your own.
That, to me, is the true joy of cooking.
Ravneet's Notebook
If there is one lesson my kitchen has taught me, it is this:
Never stop asking questions.
Every discovery in this handbook began with a simple thought.
"What if...?"
I hope that by the time you finish reading these pages, you'll begin asking that question too.
Because sometimes the most extraordinary discoveries begin with the simplest curiosity.
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