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, MaryJane's breakthrough, quick and easy, 1 minute 2x/day technique demonstrates step-by-step 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. Using her 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 MaryJane's world, there's no such thing as too much bread. Once you convert to slow-rise, nutritionally superior, wild-yeast bread, that bagel you've been thinking about is more like a vitamin pill than a source of guilt.
The book fetaures 475 colour photographs.
About the Author
MaryJane Butters publishes MaryJanesFarm magazine, runs a successful organic farm, and manages several product lines. She is also the author of several books and lives in Idaho.
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