Wild Bread: Sourdough Reinvented

Wild Bread: Sourdough Reinvented

<p><i>Is the world ready to rethink bread making?</i></p> <p>MaryJane Butters thinks so. <i>Wild Bread</i> completely reinvents the concept of healthier-for-you, naturally fermented sourdough.</p> <p>Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In <i>Wild Bread,</i> 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.</p> <p> 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.<p> <p>Lessons gleaned from <b>MaryJane Butters’</b> 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 of <i>MaryJanesFarm</i> magazine, 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.</p>