Crust and Crumb: Master Formulas for Serious Bread Bakers

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Potter/Ten Speed/Harmony/Rodale, Apr 13, 2011 - Cooking - 224 pages

The heart and soul of classic bread baking, from master baker Peter Reinhart

From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.


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User Review  - beau.p.laurence - LibraryThing

A great book for developing your own recipes. As the title suggests, this is for serious bakers (not home dabblers) and you will need heavy-duty mixers, proofing barrels, and stone bread ovens to make most of this work. A great selection of starters and explanation of the chemistry of baking. Read full review

LibraryThing Review

User Review  - dryoung - LibraryThing

Incredible - the art and science of the staff of life. Read full review

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About the author (2011)

PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of several books on bread baking, including Crust and Crumb, The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.

Peter is the founder and host of the popular website, where he continues to chronicle his never-ending search for the perfect pizza through videos, essays, and recipes. He also has created two instructional video courses, on artisan bread and on pizza, for

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