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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
from: Ten Speed Press
List Price: $35.00Our Price: $23.10 You Save: $11.90 (34%)Prices subject to change.
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Binding: Hardcover
Dewey Decimal Number: 641.815
EAN: 9781580087599
ISBN: 1580087590
Label: Ten Speed Press
Manufacturer: Ten Speed Press
Number Of Items: 1
Number Of Pages: 309
Publication Date: 2007-08
Publisher: Ten Speed Press
Studio: Ten Speed Press
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Editorial Review:
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.
Customer Reviews
Average Rating: 
Rating:  - best whole grain bread ever!
The procedures and formulas detailed in this book have dramatically transformed my whole grain bread baking: from dry, crumbly bricks to beautiful, delicious loaves. I had no idea that a 100% whole grain bread could rise so high (and deliver that coveted "oven spring"), have such gorgeous "crumb" and moist-but-firm texture or, most important, taste so good.
Yes, the approach is a little intimidating at first glance, or if you're not familiar with "The Bread Baker's Apprentice" (also ... Read More
Rating: - A real breakthrough!
Since I came to the U.S. I started baking my own bread ( I couldn't take the crustless, squishy "wonderbreads" from the local supermarket). I did pretty well, but first with the "Breadbakers' Apprentice" and now the "Whole Grain Breads" I experienced a real breakthrough! Meanwhile I also adapt my old German bread baking recipes to Peter Reinhart's much better techniques and even opened up a little bakery supplying a local alternative food market.
Rating: - Success on the first try!
I did as recommended and started with the basic whole wheat sandwich bread. I created the two components during the babies' nap time on Sunday and then had the bread baked before we went to the zoo on Monday morning. Of course, my 7 month old did wake me up at 4:30 AM! Still, I had everything done by 9:30 AM. The bread turned out great on my first try and my 2 1/2 year old couldn't get enough of the "big bread."
In conclusion, it was quite easy to do, but you need to be around the ... Read More
Rating: - Great timing and quality book
This a great book and highly recommended. I had never baked bread before this. Great insight into baking breads.
Rating: - Amazing
These breads take a while to get from start to finish (most take two days) but nothing much is required of the baker during this time. Every bread that I have made from the book has been amazing - as good as the fancy bakeries that charge $6 a loaf. I love that his whole wheat starter is easy to maintain and fairly easy to deal with. I definately recommend this book for anyone that already has a fairly solid background in baking. Novices may be a bit intimidated by the baker's formulas and more technical ... Read More
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