Wild bread : flour + water + air : sourdough reinvented
(Book)

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Published
Layton, Utah : Gibbs Smith, [2018].
Status
Bellevue - Adult Non-Fiction
641.815 B9885w
1 available
Edmondson Pike - Adult Non-Fiction
641.815 B9885w
1 available

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Published
Layton, Utah : Gibbs Smith, [2018].
Format
Book
Physical Desc
224 pages : color illustrations ; 29 cm
Language
English

Notes

General Note
Includes index.
Description
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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Citations

APA Citation, 7th Edition (style guide)

Butters, M. (2018). Wild bread: flour + water + air : sourdough reinvented (First edition.). Gibbs Smith.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Butters, MaryJane, 1953-. 2018. Wild Bread: Flour + Water + Air : Sourdough Reinvented. Gibbs Smith.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Butters, MaryJane, 1953-. Wild Bread: Flour + Water + Air : Sourdough Reinvented Gibbs Smith, 2018.

MLA Citation, 9th Edition (style guide)

Butters, MaryJane. Wild Bread: Flour + Water + Air : Sourdough Reinvented First edition., Gibbs Smith, 2018.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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