Wild Bread Sourdough

The owner of the historic Barron Flour Mill 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, MaryJane Butters quick and easy 1-minute 2x/day technique demonstrates the use of eight different types of flours for each bread featuredeverything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheatfor 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 MaryJanes world, theres no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel youve been thinking about is more like a vitamin pill than a source of carb-loaded guilt.