Peter Reinhart's Whole Grain Breads

Peter Reinhart's Whole Grain Breads

New Techniques, Extraordinary Flavor

eBook - 2007
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Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.
Publisher: Berkeley, Calif. : Ten Speed Press, c2007
ISBN: 9781607741305
160774130X
Branch Call Number: EBOOK
Characteristics: 1 online resource (ix, 309 p.) : ill. (chiefly col.)
Additional Contributors: OverDrive Inc
Alternative Title: Whole grain breads

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j
jessedv
Dec 25, 2011

This is the best whole grain bread book that I've come across. It isn't for beginners though! I'd recommend you start with Reinhart's "Bread Baker's Apprentice" and "Artisan Breads" before making the transition to whole grains.

m
mcvallet
Jun 13, 2010

Had a hard time going through the first 50 pages and even thought I would never bake bread again (I don't think I needed to know about the science of bread making to make my own bread). Nevertheless, I did try the sourdough starter and was really happily surprised by the result - worked on the first try and was really easy to do. So I decided to try the first bread recipe in the book. It's really good, and I cannot wait to try the other ones. I think I might buy this book just so I can add it to my permanent book collection

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