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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 glute 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 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 MaryJanesFarm 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.