Wild bread : flour + water + air : sourdough reinvented

Butters, MaryJane 1953- (author.).

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.

Record details

ISBN: 1423648188
ISBN: 9781423648185
Physical Description: print
224 pages : color illustrations ; 29 cm
Edition: First edition.
Publisher: Layton, Utah : Gibbs Smith, [2018].
Copyright: ©2018

Content descriptions

General Note:	Includes index.
Formatted Contents Note:	Beginner breads -- Advanced breads -- Quick & easy sourdough-enhanced treats -- Let's talk flour -- Equipment.