With this whole grain follow-up to the acclaimed Bread
Baker's Apprentice, home and professional bakers will be
making whole grain loaves so delicious that they put white breads to
shame. After much tinkering and trial and error (with help from more
than 250 recipe testers), beloved baking instructor Peter Reinhart has
improved and simplified his groundbreaking delayed fermentation method
to successfully meet the whole grain challenge with less hands-on time
in the kitchen. Including recipes for both partial and 100-percent
whole grain hearth, sandwich, and specialty breads, Peter
Reinhart's Whole
Grain Breads is the definitive guide to baking
incredible and healthful artisan-quality bread.
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Peter Reinhart's
Whole Grain Breads
New
Techniques, Extraordinary Flavorby
Jeremy Agnew
Ten Speed Press,
2007
Order
a copy
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