Bread Revolution

Bread Revolution

World-class Baking With Sprouted & Whole Grains, Heirloom Flours, & Fresh Techniques

Book - 2014
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Renowned baking instructor, and author of The Bread Baker's Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.

A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain's full flavor potential--what Reinhart calls "the baker's mission." In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.

In many instances, such as with sprouted flours, preferments aren't necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.  

Advanced bakers will relish Reinhart's inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods--and all will come away thrilled by bread's new frontier.

*Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 #65533; cups plus 1 tablespoon, not 3 #65533; cups.
Publisher: Berkeley :, Ten Speed Press,, [2014]
Edition: First edition
ISBN: 9781607746515
1607746514
Branch Call Number: 641.815 Rei
Characteristics: 249 pages : color illustrations ; 26 cm
Additional Contributors: Green, Paige

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It's refreshing to find a book that is totally devoted to using whole grains, even for baking. I was impressed to see recipes that used all whole grains for things such as cinnamon rolls, muffins, and cookies. I would recommend this book for anyone who is trying to eat healthy and wants to stick with whole grain recipes that still taste good.

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