Book
Wild bread : flour + water + air : sourdough reinvented / MaryJane Butters.
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.
Record details
- ISBN: 9781423648185 (hardcover) :
- Physical Description: 224 pages : color illustrations ; 29 cm
- Edition: First edition.
- Publisher: Layton, Utah : Gibbs Smith, [2018].
- Copyright: c2018.
Content descriptions
| General Note: | Includes index. |
Search for related items by subject
| Subject: | Barron Flour Mill (Oakesdale, Wash.) Sourdough bread. Bread. Cooking (Natural foods) Flour mills > Washington (State) > Oakesdale > History. |
| Genre: | Cookbooks. |
Available copies
- 2 of 3 copies available at BC Interlibrary Connect. (Show)
- 0 of 0 copies available at Burns Lake Public Library.
Holds
- 0 current holds with 3 total copies.
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