Flour + Water + Air : Sourdough ReinventedBook - 2018 | First edition
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, 
Edition: First edition
Copyright Date: ©2018
Characteristics: 224 pages : color illustrations ; 29 cm
Alternative Title: Sourdough reinvented