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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 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.

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Book ID Asin: B07D2XJJ1B
Book Title: Wild Bread: Sourdough Reinvented
Book Author: MaryJane Butters
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $2.99
Book Format Name: Hardcover
Book Format Price: $22.49
Book Price: $14.05
Book Category: Kindle Store, Kindle eBooks, Cookbooks, Food & Wine and unknown
Book Rating: 682 ratings

Wild Bread: Sourdough Reinvented by MaryJane Butters Book Review

Name: J. Porter
Rating: 5.0 out of 5 stars
Title: No Failures! This Method Works!
Date: Reviewed in the United States 🇺🇸 on April 1, 2023
Review: I bought the necessary glasslock bowl , glass pie pan, half dozen flour cloths, and the covered pyrex loaf pans. I also found it necessary to purchase the Brod & Taylor proofer since my Texas kitchen is too cool in winter to allow bread to rise. I followed MaryJane's directions first for the batter bread, for Boule, English Muffins, and hamburger buns exactly. The instructions in Wild Bread are carefully laid out step by step. You can't go wrong with taking a month to make Refrigerator Mother. And now that my Mother is in a covered pyrex loaf pan in the refrigerator, it couldn't be easier the night before bake day to get the bread started for Bake Day. The only thing I needed to slightly change from the instructions was the temperature on the night before bake days was to proof it overnight at 75 degrees On bake days turning the proofer to 80 degrees or it would not get the bubbles you look for to see if it's ready. This may be because I did not use the breads Wild Breads suggests using . Instead, I used King Arthur Medium Rye for the Mother and also Bread Flour and Bob's Red Mill Stone Ground whole wheat when making the breads. (Eventually, I would like to purchase some of those grains suggested in Wild Bread). Following the instructions, nothing ever failed; I never had to turn the batter into pancakes or waffles. 72-73 was too low for my house, and on Bake Day morning proof at 80 degrees. was a must. And once in the cast iron bread pan or glass dish it will bake in, I proof at 85 degrees using the water pan in the Brod and Taylor. A perfect book of instructions for Wild Yeast!

Name: C.
Rating: 5.0 out of 5 stars
Title: The only sourdough cookbook you’ll ever need
Date: Reviewed in the United States 🇺🇸 on January 10, 2023
Review: Okay, this book is AMAZING. As someone who is new to sourdough, I found myself intimidated by the lengthy, complex, multi day, recipes out there. I tried quite a few that turned out well, but still weren’t quite what I was looking for. This book is the absolute best. MaryJane sets the book up in such an organized and aesthetic manner… Every detail is intentional. She’s so consistent in her method that every recipe feels accessible, even the more advanced ones. Every recipe I’ve made from this book has been absolutely delicious, and I really appreciate how approachable and lined out – in both writing and photos – each is. Whether you are a novice or someone looking to diversify your sourdough repertoire, I one hundred percent recommend this book.

Name: Tobey Busch
Rating: 5.0 out of 5 stars
Title: Success on 2nd Bake Day: Don't Give Up. It is SO WORTH IT.
Date: Reviewed in the United States 🇺🇸 on April 16, 2021
Review: This book was recommended to me by a church sister. I was skeptical at first but started reading it and couldn't put it down. I read the whole book in one sitting. It is an easy read with LOTS OF PHOTOS, some of which will make you drool.

My first Bake Day was a flop. I put it into the oven to proof because I keep my house between 68 and 70 degrees and had heard of using the oven light to keep it just ever so warm. I had the glass lids on and cocked ever so slightly as the directions said, but I had ZERO RISE. I was advised by my church sister to put it in the refrigerator and try to proof it again thr next day, BUT instead I left it in the oven with the light on all night. 23 hours total and still ZERO RISE. I even turned my oven on about 4 times to get it to about 100 degrees... nope. I still baked it regardless. We had to throw the first bread away because it was SO DENSE it tasted doughy. I felt defeated and wasn't sure this would really work. The book QA section helped me to see it could be 2 to 4 weeks before my mother gathered enough wild yeast to rise. So I kept feeding my mother twice daily.

[As a side note, I use King Arthur Bread Flour because it is readily available near me]

So, my point is DO NOT GIVE UP... as you can see from the pictures, my 2nd week had an amazing rise. I ordered a cheap proofer on Amazon and in just 4 hours the rise was all the way to the tops of the glass bakeware. Woohoo! Ok, so I have some to work to do clearly as you can see I got it too dark on the bottoms, but it doesn't matter... my whole family of 4 loved it. My son can't wait til my next bake day (Monday) because he thinks it will be even more sourdough tasting. Yum!

I should add... I had 7 cups of batter [mother] on my 2nd bake day [after removing 1/2 cup] so I removed 1 cup and set it aside and after preparing my loaves, I followed the buttermilk pancake recipe in this book. Yum! My husband said they were THE BEST pancakes he has ever had. He is now trying to scheme to figure out a way we could have pancakes at least twice weekly. Haha!

If, like me, you're tired of all the preservatives and chemicals in store bought breads, give this a try. You won't regret it... except that there is a start up cost in buying items you'll need, however you don't need the exact recommended items so you may have some similar items already on hand.

Name: LovemyJRTs
Rating: 4.0 out of 5 stars
Title: Would be five stars except for layout/font used in book
Date: Reviewed in the United States 🇺🇸 on November 16, 2020
Review: This is a very detailed and excellent source on making sourdough starters, including gluten free. I don't need the gluten free versions but I'm glad I have these instructions. I already have mastered sourdough but I always enjoy learning more. This book is exactly what I wanted. I like the author's detailed step by step instruction which is excellent.
What I do not like is the constant change in font size. I find this extremely annoying. I don't mean to squash anyone's creative spirit. I realize this is meant to emphasize important points but I wish it was just consistent font size. I found the smaller text and change harder to read.

One reviewer was put off by the equipment used by the author. I plan to try this method and improvise by using a glass bowl I already have and a pie plate. Flour sack towels can be purchased here on Amazon but Walmart has them much cheaper. For for the flour sack towels used for food use I never use detergent (and they are never used for anything else). I wash and rinse them in white vinegar only.

I do recommend this book highly. I'm glad I purchased it.