Wild Bread

Wild Bread

Flour + Water + Air : Sourdough Reinvented

Book - 2018 | First edition
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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.
Publisher: Layton, Utah : Gibbs Smith, [2018]
Edition: First edition
Copyright Date: ©2018
ISBN: 9781423648185
Characteristics: 224 pages : color illustrations ; 29 cm
Alternative Title: Sourdough reinvented


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