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Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor: New Techniques, Extraordinary Flavor [A Baking Book] - Hardcover

 
9781580087599: Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor: New Techniques, Extraordinary Flavor [A Baking Book]
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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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Review:
'Featured in Dan Lepard's 'The world's greatest baking tips.' --guardian.co.uk, 20th November 2008
About the Author:
PETER REINHART is widely acknowledged as one of the world's leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker's Apprentice; and the 1999 James Beard Award-winning Crust and Crumb. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.

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  • PublisherTen Speed Press,U.S.
  • Publication date2007
  • ISBN 10 1580087590
  • ISBN 13 9781580087599
  • BindingHardcover
  • Number of pages309
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Book Description Hardcover. Condition: New. NO-VALUE. In this follow-up to his award-winning book The Bread Bakers Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any youve ever had.We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.And because his approach is also simpler and less labor intensive than conventional techniques, youll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.Written in Reinharts famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinharts innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor. Seller Inventory # DADAX1580087590

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