Cover image for Wild bread : flour + water + air : sourdough reinvented
Wild bread : flour + water + air : sourdough reinvented
Title:
Wild bread : flour + water + air : sourdough reinvented
Alternate title:
Sourdough reinvented : wild bread : flour + water + air
Summary:
Until 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.
General Note:
Includes index.
Edition:
First edition.
Physical Description:
224 pages : color illustrations ; 29 cm
Genre:
Publisher:
Gibbs Smith,
Publication Date:
2018
ISBN:
9781423648185
Publication Information:
Layton, Utah : Gibbs Smith, [2018].

©2018
Call Number:
641.815 BUTTERS
Holds: Copies: