Description
Is the world ready to rethink bread making?
MaryJane Butters thinks so.Wild Breadcompletely reinvents the concept of healthier-for-you, naturally fermented sourdough.
Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. InWild Bread,her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured–everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat–for a whopping 295 recipes and 475 photographs.
Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane’s world, there’s no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you’ve been thinking about is more like a vitamin pill than a source of “carb-loaded” guilt.
Lessons gleaned fromMaryJane Butters’diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough “mother” for companionship would lead her to write a pioneering wild-yeast bread book. She is the author of eight books; editor ofMaryJanesFarmmagazine, now in its 18th year of publication; and lives on an organic farm in Idaho. Two of her grown children and their spouses are employed full-time at her farm and she is “Nanny” to half a dozen grandchildren.
Gibbs Smith
Pub Date: March 13, 2018
0.7″ H x 10.9″ L x 8.3″ W
224 pages
hardcover
