text Wild bread : flour + water + air : sourdough reinvented
- 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... Read more
- Format
- text
- Description
- 224 pages : color illustrations ; 29 cm
- Publisher
- Gibbs Smith 2018
| Library | Location | Status |
|---|---|---|
| Kingsley Branch Library | OVS 641.815 But in Oversize | Reshelving |
| Library | Location | Status |
|---|---|---|
| TADL-KBL | OVS 641.815 But in Oversize | Reshelving |
Available Copies
| Library | Location | Status |
|---|---|---|
| Kingsley Branch Library | OVS 641.815 But in Oversize | Reshelving |
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