Bread Revolution

World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Nonfiction, Food & Drink, Pasta & Rice, Baking & Desserts, Bread, Healthy Cooking
Cover of the book Bread Revolution by Peter Reinhart, Potter/Ten Speed/Harmony/Rodale
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Peter Reinhart ISBN: 9781607746522
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: October 21, 2014
Imprint: Ten Speed Press Language: English
Author: Peter Reinhart
ISBN: 9781607746522
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: October 21, 2014
Imprint: Ten Speed Press
Language: English

Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.

A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.

In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.

Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.

*Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.

A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.

In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.

Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.

*Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

More books from Healthy Cooking

Cover of the book Roux by Peter Reinhart
Cover of the book Yogurt by Peter Reinhart
Cover of the book Best ever recipes by Peter Reinhart
Cover of the book The Foster's Market Cookbook by Peter Reinhart
Cover of the book Revolutionary French Cooking by Peter Reinhart
Cover of the book Broth by Peter Reinhart
Cover of the book Mani in pasta by Peter Reinhart
Cover of the book Agnolotti by Peter Reinhart
Cover of the book Ketogenic Diet Everyday Healthy Recipes by Peter Reinhart
Cover of the book Fatty Liver: Recipes And Guide To Prevent And Reverse Fatty Liver, Lose Weight And Live Longer by Peter Reinhart
Cover of the book Spice Mixes Recipes by Peter Reinhart
Cover of the book Naturally Nourished Cookbook by Peter Reinhart
Cover of the book Making Soy Milk and Tofu at Home by Peter Reinhart
Cover of the book Raw Challenge by Peter Reinhart
Cover of the book Superfoods Body by Peter Reinhart
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy