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

Reinhart, Peter

Published by Ten Speed Press
ISBN 10: 1607746514 / ISBN 13: 9781607746515
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Num Pages: 240 pages, 65 photos. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 210 x 255 x 25. Weight in Grams: 1046. . 2014. Hardcover. . . . . Books ship from the US and Ireland. Bookseller Inventory #

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Synopsis: 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.

*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.

Product Description: An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 50 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches.
     Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation ( The Bread Baker's Apprentice) and whole grain breads ( Peter Reinhart's Whole Grain Breads) to unconventional methods for making gluten-free bread ( The Joy of Gluten-Free, Sugar-Free Baking). In  Bread Revolution, he explores the latest groundbreaking new flours based on grape seeds, emmer, and other ancient grains, and interviews intrepid bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits. This on-trend collection of fresh bread recipes will appeal to avid bakers, health-conscious cooks, and food allergic, gluten-sensitive, and diabetic households.

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Title: Bread Revolution: World-Class Baking with ...
Publisher: Ten Speed Press


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