Title Wild bread : flour + water + air : sourdough reinvented / MaryJane Butters.

Publication Info.	Layton, Utah : Gibbs Smith, [2018]
	©2018

Copies

Location	Call No.	Status
Portland Public Library - Adult Department	641.815 BUT	Check Shelf
Southington Library - Adult	641.815 BUT	Lost and Paid

Edition	First edition.
Description	224 pages : color illustrations ; 29 cm
Note	Includes index.
Summary	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.
Subject	Barron Flour Mill (Oakesdale, Wash.)
	Cooking (Natural foods)
	Sourdough bread.
	Bread.
	Flour mills -- Washington (State) -- Oaksdale -- History.
	Bread. (OCoLC)fst01198482
	Cooking (Natural foods) (OCoLC)fst01753157
	Flour mills. (OCoLC)fst00927744
	Sourdough bread. (OCoLC)fst01749360
	COOKING / Courses & Dishes / Bread.
	COOKING / Specific Ingredients / Rice & Grains.
Genre/Form	Cookbooks. (OCoLC)fst01752725
	History. (OCoLC)fst01411628
	Cookbooks.
Added Title	Sourdough reinvented
ISBN	1423648188
	9781423648185

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