- Hardcover: 309 pages
- Publisher: Ten Speed Press,U.S. (31 Oct. 2007)
- Language: English
- ISBN-10: 1580087590
- ISBN-13: 978-1580087599
- Product Dimensions: 23.6 x 2.5 x 25.9 cm
- Average Customer Review: 4.8 out of 5 stars See all reviews (11 customer reviews)
- Amazon Bestsellers Rank: 43,193 in Books (See Top 100 in Books)
Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor Hardcover – 31 Oct 2007
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'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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Top Customer Reviews
They also take longer to make - if one afternoon you realise that your bread bin and the freezer are empty, you won't have a standby recipe to use in this book. All the recipes require a soaker and a biga which you need to start a day in advance. However, if you plan ahead you'll find plenty of ideas for including whole wheat and rye flour in your bread baking.Read more ›
Reinharts book is beautiful! and there is lots of good information in it. The style just somehow was corny to me and did not strike a chord.
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.
I had previously bought numerous bread baking books, some were very good some were a bit of a let down, but one thing they all had in common was that they didn't discuss baking with whole grains. Therefore, I had assumed that the methods and techniques that applied to white flour applied to whole wheat flour, but I always ended up with dense logs that weren¡¦t really that good to eat... they had a very hard and dense crumb that I was really choking down to avoid admitting failure in front of the family! :)
In the past, I always used all purpose flour and, as I later found out, due to the low amount of gluten in the flour, the loaves were not developing and rising sufficiently. Once I had figured that out and during one of my trips to the local flour mills to buy a 55lb sack of high gluten flour, I was tempted to buy also buy a sack of high protein whole wheat flour as well, despite my may failed attempts in the past (but I assumed it was due to the low gluten as with the white all purpose flour... I was very wrong). After making several attempts with this new high protein whole wheat flour and getting the same old results, despite making several tweaks (although the partial whole grain breads were turning out slightly better because of the white flour content... I realized that I needed help.Read more ›
Most Recent Customer Reviews
Looks great and ideal for my son-in-law who wants to take up breadmaking. Some super recipes which I am sure he will enjoy making and the family will enjoy devouring.Published on 22 Dec. 2013 by happy grandma
I love breadmaking, especially wholegrain with lots of seeds and other additions. This book shows you how to get such bread to emerge from the oven light and crusty. Read morePublished on 2 Feb. 2013 by B. Montford
Flavorful breads excellent techniques and all the theory you need to know. I had always trouble to develop gluten with whole grain flour. No more. Read morePublished on 2 May 2012 by tasos
I am new to bread making, tried out a few breads and they worked and tasted great, simple instructions which is always a good thing, I would recommend getting this book.Published on 20 Sept. 2011 by Datahelp
I would not want to be without this book. I am a complete convert to home/artisan bread-making and have found this to be the best book resource for wholemeal breads. Read morePublished on 30 May 2011 by CLB