Butters, MaryJane

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...

Format: text

Publisher / Publication Date: Gibbs Smith 2018

Copies Available at Kingsley

1 available in Oversize, Call number: OVS 641.815 But