Wild bread : flour + water + air : sourdough reinvented
(2018)
Nonfiction
Book
Call Numbers:
641.815/BUTTERS,M
Availability
Details
PUBLISHED
Layton, Utah : Gibbs Smith, [2018]
©2018
©2018
EDITION
First edition
DESCRIPTION
224 pages : color illustrations ; 29 cm
ISBN/ISSN
9781423648185, 1423648188, 9781423648185
LANGUAGE
English
NOTES
Includes index
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