Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

Peter Reinhart


we all know entire grain breads are greater for us, yet do we truly consume them, less take time to bake them?

Yes, says liked baking teacher Peter Reinhart, yet provided that they're very, very reliable. So Reinhart, together with his a long time of expertise crafting remarkable artisanal breads, has made it his project to create entire grain breads which are not anything in need of great.

In this follow-up to his award-winning booklet The Bread Baker’s Apprentice, Reinhart bargains groundbreaking equipment for making entire grain breads that style greater than any you’ve ever had. and since his process is usually easier and no more exertions in depth than traditional ideas, you’ll choose to make and consume those breads. His fifty-five recipes for complete grain sandwich, fire, and area of expertise breads, plus bagels, crackers, and extra, include generally to be had entire wheat flour in addition to different flours and grains reminiscent of rye, barley, steel-cut oats, cornmeal, and quinoa. each one is so wealthy with style and pleasant texture that white-flour opposite numbers faded in comparison.

Written in Reinhart’s famously transparent type and observed by way of inspiring pictures, those recipes have been perfected with the aid of approximately 350 testers. Introductory chapters offer an educational, with step by step pictures, of the behind schedule fermentation approach that's on the center of those recipes, in addition to a crash direction in baking technological know-how, discussions of grains except wheat, and extra. complicated bakers will enjoy Reinhart’s cutting edge strategies and exacting medical causes, and starting bakers will have fun within the ease of baking healthy breads with such outstanding flavor.

Peter Reinhart is a baking teacher and school member at Johnson and Wales collage in Charlotte, North Carolina. He used to be the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the writer of six books on bread baking, together with Brother Juniper’s Bread e-book, Crust and Crumb, and the 2002 James Beard Cookbook of the yr and IACP Cookbook of the yr, The Bread Baker’s Apprentice.

 

 

 

 

 

 

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