Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
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Book Summary Information
Photographer: Peter ReinhartEdition: Hardcover
Published: 2007-08
ISBN: 1580087590
Number of pages: 309
Publisher: Ten Speed Press
Book Reviews of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Book Review: Great recipes, timely book
Summary: 5 Stars
Considering the growing interest in 'healthy' breads, this is a timely book. Peter Reinhart puts his skills as recipe-developer, teacher and baker to good use in this attractive volume. The diversity of recipes makes it a particularly good buy (whole wheat recipes, transitional recipes, recipes using sprouted grain). For sure, it takes a bit of personal experience and learning to get the bread exactly to one's taste but then, thats the whole point of baking bread at home right?!
Summary of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
With this whole grain follow-up to the acclaimed BREAD BAKER'S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, PETER REINHART'S WHOLE GRAIN BREADS is the definitive guide to baking incredible and healthful artisan-quality bread.Bread Books
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