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Bread Revolution Worldclass Baking With Sprouted And Whole Grains Heirloom Flours And Fresh Techniques Peter Reinhart

  • SKU: BELL-35515022
Bread Revolution Worldclass Baking With Sprouted And Whole Grains Heirloom Flours And Fresh Techniques Peter Reinhart
$ 31.00 $ 45.00 (-31%)

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Bread Revolution Worldclass Baking With Sprouted And Whole Grains Heirloom Flours And Fresh Techniques Peter Reinhart instant download after payment.

Publisher: Ten Speed Press
File Extension: EPUB
File size: 23.38 MB
Pages: 256
Author: Peter Reinhart
ISBN: 9781607746515, 9781607746522, 9782014015096, 2014015090, 1607746514, 1607746522
Language: English
Year: 2014

Product desciption

Bread Revolution Worldclass Baking With Sprouted And Whole Grains Heirloom Flours And Fresh Techniques Peter Reinhart by Peter Reinhart 9781607746515, 9781607746522, 9782014015096, 2014015090, 1607746514, 1607746522 instant download after payment.

Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement—from his seminal work, The Bread Baker’s Apprentice, to today. In Bread Revolution, he 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.

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