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: 1423648188
- ISBN: 9781423648185
- Physical Description: 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. |
Search for related items by subject
| Subject: | Barron Flour Mill (Oakesdale, Wash.) Cooking (Natural foods) Sourdough bread. Bread. Flour mills > Washington (State) > Oaksdale > History. |
| Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Kirtland Community College.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Kirtland Community College Library | TX 769 .B88 2018 | 30775305534662 | General Collection | Available | - |