Wild Bread - MaryJane Butters
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 featuredâeverything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheatâfor 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 MaryJaneâs world, thereâs no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel youâve been thinking about is more like a vitamin pill than a source of âcarb-loadedâ guilt.
Original: $25.69
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Description
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 featuredâeverything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheatâfor 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 MaryJaneâs world, thereâs no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel youâve been thinking about is more like a vitamin pill than a source of âcarb-loadedâ guilt.
