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text Wild bread : flour + water + air : sourdough reinvented

1 hold on 1 copy

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

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