Wild Bread: Sourdough Reinvented
Is the world ready to rethink bread making?
MaryJane Butters certainly thinks so. Her book, Wild Bread, completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough meant too much work and sour-tasting, artisan-style-only loaves. This revolutionary fermentation 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 MaryJane's 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 this 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.
Details:
- Hardcover
- 224 pages
- 295 recipes
- 475 photographs
- 8.5 x 0.75 x 11.25 inches
Lessons gleaned from MaryJane 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.
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Wild Bread: Sourdough Reinvented
Is the world ready to rethink bread making?
MaryJane Butters certainly thinks so. Her book, Wild Bread, completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough meant too much work and sour-tasting, artisan-style-only loaves. This revolutionary fermentation 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 MaryJane's 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 this 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.
Details:
- Hardcover
- 224 pages
- 295 recipes
- 475 photographs
- 8.5 x 0.75 x 11.25 inches
Lessons gleaned from MaryJane 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.
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Is the world ready to rethink bread making?
MaryJane Butters certainly thinks so. Her book, Wild Bread, completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough meant too much work and sour-tasting, artisan-style-only loaves. This revolutionary fermentation 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 MaryJane's 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 this 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.
Details:
- Hardcover
- 224 pages
- 295 recipes
- 475 photographs
- 8.5 x 0.75 x 11.25 inches
Lessons gleaned from MaryJane 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.
