Wild bread : flour + water + air : sourdough reinvented
(Book)
Author
Published
Layton, Utah : Gibbs Smith, [2018].
Edition
First edition.
Physical Desc
224 pages : color illustrations ; 29 cm
Status
Description
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Also in this Series
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Copies
| Location | Call Number | Status | Due Date |
|---|---|---|---|
| Incline Village Library - Adult Nonfiction | 641.815 BUTTER 2018 | Checked Out | June 20, 2024 |
More Details
Published
Layton, Utah : Gibbs Smith, [2018].
Format
Book
Edition
First edition.
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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