Title rated 3.7 out of 5 stars, based on 10 ratings(10 ratings)
Book, 2018
Current format, Book, 2018, First edition, All copies in use.
Book, 2018
Current format, Book, 2018, First edition, All copies in use. Offered in 0 more formats
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.
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