| Description |
1 online resource (224 pages) |
| Access |
Access limited to subscribing institutions. |
| Summary |
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 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. |
| Note |
Print version record. |
| Subject |
Barron Flour Mill (Oakesdale, Wash.)
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COOKING / Courses & Dishes / Bread.
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Flour mills -- Washington (State) -- Oakesdale -- History.
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Sourdough bread.
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Cooking (Natural foods)
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| Genre/Form |
Electronic books.
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Cookbooks.
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| Other Form: |
Print version: Butters, MaryJane, 1953- Wild bread Layton, Utah : Gibbs Smith, [2018]. 1423648188 (OCoLC)1007564535 |
| Standard No. |
9781423648192 |
| ISBN |
9781423648192 (epub) |
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