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

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

Peter Reinhart


popular baking writer and teacher Peter Reinhart has continually been at the leading edge of the bread movement—from his seminal paintings, The Bread Baker’s Apprentice, to this present day. In Bread Revolution, he explores the state of the art advancements in bread baking, with fifty recipes and formulation that use sprouted flours, complete and historical grains, nut and seed flours, replacement flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.

a brand new new release of bakers and millers are constructing cutting edge flours and baking innovations which are designed to extract the grain’s complete style potential—what Reinhart calls “the baker’s mission.” during this lushly photographed primer, Reinhart attracts suggestion from those groundbreaking ways to create grasp recipes and formulation any domestic baker can persist with, together with Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.

many times, resembling with sprouted flours, preferments aren’t invaluable simply because rather a lot of the flavour improvement happens in the course of the sprouting part. For grains that reap the benefits of soakers, bigas, and sourdough starters, Reinhart offers the fitting tips that has made him this sort of relied on specialist within the box.  

complex bakers will delight in Reinhart’s artistic thoughts and exacting clinical factors, whereas starting bakers will celebrate in his demystification of elements and methods—and all will come away extremely joyful through bread’s new frontier.

*Correction to the Sprouted entire Wheat Bread recipe on web page sixty three: the quantity degree of water could be 1 ¾ cups plus 1 tablespoon, no longer three ¼ cups.

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