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

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary FlavorIn this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.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 a…

Crust and Crumb: Master Formulas for Serious Bread Bakers

Crust and Crumb: Master Formulas for Serious Bread BakersDiscover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own….

Bread Baker’s Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread

Bread Baker's Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary BreadDiscover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own….

Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart (2007) Hardcover

Uncategorized

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor by Peter Reinhart (2007) HardcoverDiscover the true heart and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own….

Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh TechniquesRenowned 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 ar…