LEADER 00000cam  2200385 i 4500 
001    sky293828073 
003    SKY 
005    20190603123626.0 
008    180315t20182018moua          001 0 eng d 
010    2018944527 
015    GBB8L3578|2bnb 
020    9781449487843 
020    144948784X 
040    YDX|beng|erda|cYDX|dSINLB|dSKYRV|dUtOrBLW 
082 04 641.815|223 
092    641.815|bFRI 
100 1  Friend, Mark,|eauthor. 
245 10 Baking artisan bread with natural starters /|cMark Friend 
       ; photography by Thomas Gibson. 
264  1 Kansas City, Missouri :|bAndrews McMeel Publishing,
       |c[2018] 
264  4 |c©2018 
300    139 pages :|billustrations ;|c23 cm 
336    text|btxt|2rdacontent 
336    still image|bsti|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
500    Includes index. 
520    "Readers can learn to create (at home) their own starters:
       San Francisco Sourdough, French Levain, Rye, and Biga, the
       Italian pre-ferment. With these starters and pre-ferment, 
       they can hand-mix, form, and bake artisan breads. In four 
       clearly organized chapters, Farm to Market bread master 
       Mark Friend guides aspiring bakers from starter to warm, 
       aromatic baked bread. After you learn the four core 
       recipes, there are variations for each to add to your 
       baking repertoire"--Adapted from back cover. 
650  0 Bread. 
650  0 Cooking (Bread) 
650  0 Baking. 
650  0 Dough. 
655  7 Cookbooks.|2lcgft 
700 1  Gibson, Thomas,|ephotographer.