Wild Bread: Sourdough Reinvented
(eBook)

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Published
Gibbs Smith, 2018.
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Available Online

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Format
eBook
Language
English
ISBN
9781423648192

Citations

APA Citation, 7th Edition (style guide)

MaryJane Butters., & MaryJane Butters|AUTHOR. (2018). Wild Bread: Sourdough Reinvented . Gibbs Smith.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

MaryJane Butters and MaryJane Butters|AUTHOR. 2018. Wild Bread: Sourdough Reinvented. Gibbs Smith.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

MaryJane Butters and MaryJane Butters|AUTHOR. Wild Bread: Sourdough Reinvented Gibbs Smith, 2018.

MLA Citation, 9th Edition (style guide)

MaryJane Butters, and MaryJane Butters|AUTHOR. Wild Bread: Sourdough Reinvented Gibbs Smith, 2018.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID9ac00d5e-9005-f9b8-2c00-3e80cda512cd-eng
Full titlewild bread sourdough reinvented
Authorbutters maryjane
Grouping Categorybook
Last Update2024-03-17 02:35:18AM
Last Indexed2024-03-27 05:07:22AM

Book Cover Information

Image Sourcehoopla
First LoadedJan 13, 2022
Last UsedAug 16, 2023

Hoopla Extract Information

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    [synopsis] => 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 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 MaryJane’s Farm 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.
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