Wild bread
flour + water + air sourdough reinvented
Wild bread
flour + water + air sourdough reinvented
Book - 2018
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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| Barcode | Status | Material Type | CallNumber |
|---|---|---|---|
| 37413316917881 | Awaiting pickup | Non-fiction | 641.815 BUTTERS |
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Layton, Utah :
Gibbs Smith,
[2018]
|
| Edition: | First edition. |
| Subjects: |
MARC
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| 019 | |a 1040686288 | ||
| 020 | |a 1423648188 | ||
| 020 | |a 9781423648185 | ||
| 035 | |a (OCoLC)1007564535 |z (OCoLC)1040686288 | ||
| 040 | |a YDX |b eng |e rda |c YDX |d BDX |d UUM |d OCLCO |d FM0 |d OCLCF |d IZ8 |d QQ3 |d OCL |d TCH |d RB0 | ||
| 049 | |a UAGA | ||
| 082 | 0 | 4 | |a 641.815 |2 23 |
| 092 | 0 | |a 641.815 BUTTERS | |
| 100 | 1 | |a Butters, MaryJane, |d 1953- |e author. | |
| 245 | 1 | 0 | |a Wild bread : |b flour + water + air : sourdough reinvented / |c MaryJane Butters. |
| 246 | 3 | 0 | |a Sourdough reinvented |
| 250 | |a First edition. | ||
| 264 | 1 | |a Layton, Utah : |b Gibbs Smith, |c [2018] | |
| 264 | 4 | |c ©2018 | |
| 300 | |a 224 pages : |b color illustrations ; |c 29 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | |a 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. | ||
| 610 | 2 | 0 | |a Barron Flour Mill (Oakesdale, Wash.) |
| 650 | 0 | |a Cooking (Natural foods) | |
| 650 | 0 | |a Sourdough bread. | |
| 650 | 0 | |a Bread. | |
| 650 | 0 | |a Flour mills |z Washington (State) |z Oaksdale |x History. | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 998 | |a 2019.01.29 | ||
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| 952 | f | f | |p Standard Circulation |a City of Spokane |b Spokane Public Library |c Branches |d South Hill |t 0 |e 641.815 BUTTERS |h Dewey Decimal classification |i Non-fiction |m 37413316917881 |