Bread Revolution

Bread Revolution

Author: Peter Reinhart

Publisher: Ten Speed Press

ISBN: 9781607746522

Category: Cooking

Page: 256

View: 281

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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.
Bread Revolution
Language: en
Pages: 256
Authors: Peter Reinhart
Categories: Cooking
Type: BOOK - Published: 2014-10-21 - Publisher: Ten Speed Press

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
The Bread Baker's Apprentice
Language: en
Pages: 320
Authors: Peter Reinhart
Categories: Cooking
Type: BOOK - Published: 2011-04-06 - Publisher: Ten Speed Press

Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart
Peter Reinhart's Whole Grain Breads
Language: en
Pages: 320
Authors: Peter Reinhart
Categories: Cooking
Type: BOOK - Published: 2011-05-18 - Publisher: Ten Speed Press

In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake
Holiday and Celebration Bread in Five Minutes a Day
Language: en
Pages: 320
Authors: Jeff Hertzberg, M.D., Zoë François
Categories: Cooking
Type: BOOK - Published: 2018-11-06 - Publisher: St. Martin's Press

From the authors of the Artisan Bread in Five Minutes a Day series comes a holiday and celebration cookbook that uses the same groundbreaking quick and easy baking method. Zoë François and Jeff Hertzberg shocked the baking world when they proved that homemade yeast dough could be stored in the
Gluten-Free Artisan Bread in Five Minutes a Day
Language: en
Pages: 304
Authors: Jeff Hertzberg, M.D., M.D., Zoë François
Categories: Cooking
Type: BOOK - Published: 2014-10-21 - Publisher: Macmillan

The bestselling authors of the groundbreaking Artisan Bread in Five Minutes a Day bring you a cookbook with 90 delicious, entirely gluten-free bread recipes made from easy-to-find ingredients--a perfect gift for health conscious foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg,