{"product_id":"wild-bread-sourdough-reinvented","title":"Wild Bread: Sourdough Reinvented","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tLessons gleaned from \n\u003cb\u003eMaryJane Butters'\u003c\/b\u003e 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 \n\u003ci\u003eMaryJanesFarm\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tUntil now, sourdough was perceived as too much work. In Wild Bread, the author (owner of the 1890 historic Barron Flour Mill in Oakesdale, Washington) presents a quick and easy 1 minute 2x\/day technique, and 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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePromotional Headline\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eRevolutionize your bread making with MaryJane Butters' \"Wild Bread,\" featuring 295 recipes--perfect for health-conscious bakers who want nutritionally superior, naturally fermented sourdough.\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eRevolutionize your bread making with MaryJane Butters' \"Wild Bread,\" featuring 295 recipes--perfect for health-conscious bakers who want nutritionally superior, naturally fermented sourdough.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eMaryJane Butters thinks so. \n\u003ci\u003eWild Bread\u003c\/i\u003e completely reinvents the concept of healthier-for-you, naturally fermented sourdough. \n\u003cp\u003e\u003c\/p\u003eUntil now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In \n\u003ci\u003eWild Bread, \u003c\/i\u003e 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. \n\u003cp\u003e\u003c\/p\u003eUsing 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.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Butters, Mary Jane\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Gibbs Smith\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2018-03-13\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Bread|Cooking|Specific Ingredients|Rice \u0026amp; Grains\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Bread|History|Washington (State)|Flour mills|Cookbooks|Sourdough bread|Cooking (Natural foods)|COOKING \/ Specific Ingredients \/ Rice \u0026amp; Grain|COOKING \/ Courses \u0026amp; Dishes \/ Bread|Oaksdale\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.1 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781423648185\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781423648185\u003c\/p\u003e","brand":"Gibbs Smith","offers":[{"title":"Default Title","offer_id":51154401558806,"sku":"SP-9781423648185","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781423648185_spiral.png?v=1774943803","url":"https:\/\/lusper.myshopify.com\/products\/wild-bread-sourdough-reinvented","provider":"Lusperbooks","version":"1.0","type":"link"}