Sale!

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

Amazon.com Price:  $28.00 (as of 18/04/2019 23:57 PST- Details)

Categories: , , , , , , , , , ,

Description

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.

We know whole grain breads are better for us, but will we in reality eat them, much less take time to bake them?

Yes, says beloved baking instructor Peter Reinhart, but only if they’re very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of improbable.

And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely to be had whole wheat flour in addition to other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Every is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.

Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the assistance of nearly 350 testers. Introductory chapters provide a tutorial, with step by step photographs, of the delayed fermentation method that may be at the heart of these recipes, in addition to a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such odd flavor.

Related products

Home » Shop » Books » Subjects » Cookbooks, Food and Wine » Baking » Bread » Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor

Recent Products