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.

Other cookbooks by this author

• MaryJane’s Cast Iron Kitchen
• MaryJane's Farmgirl Note Cards
• MaryJane's Ideabook, Cookbook, Lifebook: For The Farm Girl In All of Us
• MaryJane's Outpost: Unleashing Your Inner Wild
• Milk Cow Kitchen: Cowgirl Romance, Backyard Cow Keeping, Farmstyle Meals and Cheese Recipes from Mary Jane Butters
• Wild Bread - Sourdough Reinvented