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

Front Cover
Ten Speed Press, 2007 - Cooking - 309 pages
We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?

Yes, says beloved baking instructor Peter Reinhart, but only if they are 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 incredible.

In this follow-up to his award-winning book The Bread Baker's Apprentice, Reinhart offers groundbreaking methods for making whole grain breads that taste better than any you've ever had. 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 available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each 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 help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as 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 extraordinary flavor.



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 six books on bread baking, including Brother Juniper's Bread Book, Crust and Crumb, and the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker's Apprentice.














 

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User Review  - scorpioshopper - Overstock.com

Anyone who is into bread baking knows that this is one of the bibles of baking. I wanted a copy for a long time before I finally had a chance to buy this. The instructions are detailed and well illustrated for the amateur as well as the pro. Read full review

LibraryThing Review

User Review  - Joybee - LibraryThing

I love Reinhart's style, he really goes into the chemistry behind the bread making process, without getting too technical. This book is all about whole grain breads and how to extract as much flavor ... Read full review

Contents

III
5
IV
25
V
57
VI
93
VII
152
VIII
184
IX
210
X
252
XI
285
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Page 308 - Text-book of the science and art of bread-making; including the chemistry and analytic and practical testing of wheat, flour, and other materials employed in baking.
Page 2 - The threats to our independence must be resolutely met, because there has never been a time in history when we have had a greater responsibility to our community and to our country, or more opportunities to serve the Administration of Justice.

About the author (2007)

PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.

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