Sustainable designer and gardener Joost Bakker. Photo: Luis Ascui, Getty Images
The staples: some of Bakker's fermented goods. Photo: Luis Ascui, Getty Images
Addictive: four-year-old Dutch gouda. Photo: Luis Ascui, Getty Images
The staples: milled sourdough bread from Bakker's restaurant, Brothl. Photo: Luis Ascui
Recipe stalwart: Bakker's fermented rice. Photo: Luis Ascui, Getty Images
The staples: Bakker makes his own butter from Schulz Organic Dairy body cream. Photo: Luis Ascui, Getty Images
Secret vice: Dutch chocolate sprinkles, for smothering on bread and butter. Photo: Luis Ascui, Getty Images
Toolkit: Bakker's wheat grinder. Photo: Luis Ascui, Getty Images
The staples: fresh eggs from Bakker's chickens. Photo: Luis Ascui
Inspiration: Sandor Ellix Katz's <i>The Art of Fermentation</i>. Photo: Luis Ascui, Getty Images
Bakker's house features exterior walls of potted strawberry plants. Photo: Ken Irwin (file photo)
