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

 

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

List Price: $30.00
Price*$22.93
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as of 11/25/2017 06:18 EDT

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Binding: Hardcover
Brand: Ten Speed Press
EAN: 9781607746515
Edition: First Edition
Feature: Ten Speed Press
ISBN: 1607746514
Item Dimensions: 1029824238100
Label: Ten Speed Press
Languages: EnglishPublishedEnglishOriginal LanguageEnglishUnknown
Manufacturer: Ten Speed Press
MPN: 9781607746515
Number Of Items: 1
Number Of Pages: 256
Publication Date: October 21, 2014
Publisher: Ten Speed Press
Release Date: October 21, 2014
Studio: Ten Speed Press

Editorial Review:

Product Description:
Renowned 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 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.

*Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.


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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
List Price: $30.00
Price*$22.93
You Save: $7.07 (24%)
as of 11/25/2017 06:18 EDT

 

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Product prices and availability updated on 11/25/2017 06:18 EDT.