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Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor
 
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Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor (Hardcover)

by Peter Reinhart (Author)
5.0 out of 5 stars  See all reviews (1 customer review)
RRP: £35.00
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Frequently Bought Together

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Price For All Three: £52.21

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Product details

  • Hardcover: 320 pages
  • Publisher: Ten Speed Press,U.S. (31 Oct 2007)
  • Language English
  • ISBN-10: 1580087590
  • ISBN-13: 978-1580087599
  • Product Dimensions: 26.7 x 23.6 x 3 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 232,643 in Books (See Bestsellers in Books)

    Popular in this category:

    #82 in  Books > Food & Drink > Baking > Bread

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Product Description

Review

'Featured in Dan Lepard's 'The world's greatest baking tips.' --guardian.co.uk, 20th November 2008


Product Description

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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What Do Customers Ultimately Buy After Viewing This Item?

Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor
51% buy the item featured on this page:
Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor 5.0 out of 5 stars (1)
£18.89
Crust and Crumb: Master Formulas for Serious Bread Bakers
16% buy
Crust and Crumb: Master Formulas for Serious Bread Bakers 4.6 out of 5 stars (7)
£14.22
The Handmade Loaf
13% buy
The Handmade Loaf 4.6 out of 5 stars (33)
£8.97
Dough
11% buy
Dough 4.8 out of 5 stars (40)
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4 of 4 people found the following review helpful:
5.0 out of 5 stars The science and practice of bread making, 2 Feb 2009
By P. J. A. Jennings "pja_jennings" (Oxfordshire) - See all my reviews
(REAL NAME)   
The first part of this book is devoted to the physics and complex chemistry involved in bread making. It explains the enzyme reactions involved and why most of the recipes need to be started the previous day.

The breads are exceptional and well worth the trouble.

My only problem was with his mother starter (natural yeast leaven or sourdough starter). I tried twice, but failed both times, therefore I would suggest that you should also buy The Handmade Loaf which contains a fool proof method.
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