Wild bread [electronic resource] : flour + water + air : sourdough reinvented / MaryJane Butters, owner of the 1890 historic Barron Flour Mill.

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...

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Bibliographic Details
Main Author: Butters, MaryJane, 1953- (Author)
Language:English
Published: Layton, Utah : Gibbs Smith, [2018]
Edition:First edition.
Subjects:
Online Access:
Variant Title:
Wild bread : flour plus water plus air : sourdough reinvented
Sourdough reinvented
Wild Bread: Sourdough Reinvented
Format: Electronic eBook

MARC

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500 |a Includes index. 
520 |a 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. 
610 2 0 |a Barron Flour Mill (Oakesdale, Wash.) 
650 0 |a Sourdough bread. 
650 0 |a Cooking (Natural foods) 
650 0 |a Bread. 
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