World-class Baking With Sprouted & Whole Grains, Heirloom Flours, & Fresh TechniquesBook - 2014
Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation ( The Bread Baker's Apprentice ) and whole grain breads ( Peter Reinhart's Whole Grain Breads ) to unconventional methods for making gluten-free bread ( The Joy of Gluten-Free, Sugar-Free Baking ). In Bread Revolution , he explores the latest groundbreaking new flours based on grape seeds, emmer, and other ancient grains, and interviews intrepid bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits. This on-trend collection of fresh bread recipes will appeal to avid bakers, health-conscious cooks, and food allergic, gluten-sensitive, and diabetic households.
Publisher: Berkeley :, Ten Speed Press,, 
Edition: First edition
Branch Call Number: 641.815 Rei
Characteristics: 249 pages : color illustrations ; 26 cm