Thursday, November 6, 2014

Bread Revolution by Peter Reinhart

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

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.

  • Hardcover: 256 pages
  • Publisher: Ten Speed Press (October 21, 2014)
  • Language: English
  • ISBN-10: 1607746514
  • ISBN-13: 978-1607746515

  • This book is wonderful...for the experienced baker I think.  I ordered this book thinking it would be a great beginner book.  I was wrong.  There was not one 'quick white bread' recipe anywhere, easily found at least.  Most breads were wheat and rye. Some sourdough.  The one thing I found negative about this book was the print is really small.  I don't wear glasses but probably should have readers for this one.  Other than that the pictures are great and fine details are given for each recipe.  If you really want an in-depth book about bread, this would be great for you!

    order here at amazon

     I received this book from Blogging for Books for this review.

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