Wild Bread: Sourdough Reinvented
  • Wild Bread: Sourdough Reinvented
  • Wild Bread: Sourdough Reinvented
  • Wild Bread: Sourdough Reinvented
  • Wild Bread: Sourdough Reinvented
  • Wild Bread: Sourdough Reinvented
  • Wild Bread: Sourdough Reinvented
  • Wild Bread: Sourdough Reinvented
  • Wild Bread: Sourdough Reinvented
  • Wild Bread: Sourdough Reinvented
ISBN: 1423648188
EAN13: 9781423648185
Language: English
Release Date: Mar 13, 2018
Pages: 224
Dimensions: 0.94" H x 10.87" L x 7.99" W
Weight: 1.74 lbs.
Format: Hardcover
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Book Overview

Is the world ready to rethink bread making?

MaryJane Butters thinks so. Wild Bread completely 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. In Wild 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 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 Read More chevron_right

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Book Reviews (7)

5
  |   7  reviews
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5
   Thoughtful, Doable Wild Yeast Sourdough Bread
I used to have a starter, but the instructions said to dump or use 34c a day... this was just too much to deal with or waste. There are recipes for using the excess starter and methods to keep the starter in the refrigerator and take it when needed. Clear instructions and beautiful pictures for several grain types, including gluten free. The pizza crust was great, the pancakes were also great. My battered bread was meh, but I plan to make a batard or English muffins this weekend. Maryjane, thank you so much! I love creating healthy home-cooked goodies.
 
5
   Gluten-free Rice Sourdough is amazing!
This book opened a whole new world of sourdough breads, especially the gluten-free versions. I love rice sourdough and I mix it with Namaste Perfect Blend flour for an outstanding gluten-free bread. My body can 't tolerate natural yeast products, but has no problems with this commercial sourdough!
 
5
   Beautifully done
For the last three years, I have been baking with sourdough and quite often before that. I decided to try this book on a whim. I use what I have on hand, but use her ideas and have a beautiful sourdough bread for the first time ever!
 
3
   Old Fashioned Baking.
This is an old version of the bread-baking. The story of their bakery is interesting, but be aware that the recipes are weighted in cups, not weight.
 
5
   FLOUR + WATER + AIR
All that you need is water, flour and air to create your own mother. How-to-step instructions using many different flours. Lucy Jane has done a great job in taking photos, history and testing of her recipes. The only thing I find distracting is the use of several fonts, making it difficult to read. More is not better when it comes to fonts. Traditionally, this is great to look at and the recipes are beautiful.
 
5
   She is bubbling and doing wonderful! Start up for buying a lot of recommended ...
Am on day 5 of her mother's. She is wonderful and bubbling! Start for buying a lot of recommended equipment, bowls, pans, etc is a little pricey, but I have everything on Amazon and is well worth it.
 
2
   Beginner's book and short ferment bread
This is sure to be a book for beginners. Which the title does not indicate. I am pretty new to bakensourdough bread, and this was still not useful for me. If you have never attempted sourdough baking, this could be your book. It will start you on day one with the starter and take you through using it from then on out. I would have considered keeping this for a few of the recipes, but true sourdough is a 2 or 3 day process that makes sourdough, well, sourdough. These recipes take anywhere from 4 hrs to 6 hrs start to finish. There is no fork fermentation time with any of the recipes, where all the benefits of sourdough take place.
 
1