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010 a| 2017950586;

020 a| 9781423648185 (hbk);

035 a| (WaSeSS)ssj0002307323;

042 a| lccopycat;

049 a| EREEa| NEHH;

050 00 a| TX769b| .B89 2018;

082 04 a| 641.8152| 23;

100 1 a| Butters, MaryJane,d| 1953-?| UNAUTHORIZED;

245 10 a| Wild breadh| [electronic resource] :b| flour + water + air : sourdough reinvented /c| MaryJane Butters, owner of the 1890 historic Barron Flour Mill.;

246 3 a| Wild bread : flour plus water plus air : sourdough reinvented;

246 30 a| Sourdough reinvented;

250 a| First edition.;

260 a| Layton, Utah :b| Gibbs Smith,c| [2018];

300 a| 224 pages :b| color illustrations ;c| 29 cm;

500 a| Includes index.;

506 a| Available only to authorized users.;

520 a| 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.;

538 a| Mode of access: World Wide Web;

610 20 a| Barron Flour Mill (Oakesdale, Wash.)?| UNAUTHORIZED;

650 0 a| Sourdough bread.?| UNAUTHORIZED;

650 0 a| Cooking (Natural foods)=| ^A10557;

650 0 a| Bread.=| ^A92168;

650 7 a| COOKING / Courses & Dishes / Bread.2| bisacsh;

650 7 a| COOKING / Specific Ingredients / Rice & Grains.2| bisacsh;

650 7 a| Bread.2| fast0| (OCoLC)fst01198482;

650 7 a| Cooking (Natural foods)2| fast0| (OCoLC)fst01753157;

650 7 a| Flour mills.2| fast0| (OCoLC)fst00927744;

650 7 a| Sourdough bread.2| fast0| (OCoLC)fst01749360;

655 0 a| Electronic books.=| ^A491897;

856 40 z| Full text available from Ebook Central - Public Library Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=5391924;

947 a| (OCoLC)on1007564535;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

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999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6609728-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 8/14/2025x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6609728-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 8/14/2025x| EBOOKz| JERESOURCE;

Wild bread flour + water + air : sourdough reinvented / MaryJane Butters, owner of the 1890 historic Barron Flour Mill.

Author/creator	Butters, MaryJane, 1953-
Format	Electronic
Edition	First edition.
Publication Info	Layton, Utah : Gibbs Smith, [2018]
Description	224 pages : color illustrations ; 29 cm
Supplemental Content	Full text available from Ebook Central - Public Library Complete
Subjects	Barron Flour Mill (Oakesdale, Wash.) Sourdough bread. Cooking (Natural foods) Bread. Flour mills--Washington (State). --Oaksdale. --History.

Variant title	Wild bread : flour plus water plus air : sourdough reinvented
Portion of title	Sourdough reinvented
Abstract	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.
General note	Includes index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2017950586
ISBN	9781423648185 (hbk)

Wild bread flour + water + air : sourdough reinvented / MaryJane Butters, owner of the 1890 historic Barron Flour Mill.

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