|
| Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor | 
 enlarge | Creator: Peter Reinhart
Publisher: Ten Speed Press
Category: Book
List Price: $35.00
Buy New: $21.94
You Save: $13.06 (37%)
New (32) Used (6) from $21.94
Avg. Customer Rating:  33 reviews
Sales Rank: 6007
Media: Hardcover
Number Of Items: 1
Pages: 309
Shipping Weight (lbs): 3.2
Dimensions (in): 10.1 x 9.1 x 1.1
ISBN: 1580087590
Dewey Decimal Number: 641.815
EAN: 9781580087599
ASIN: 1580087590
Publication Date: August 2007
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
|
| Similar Items:
|
| Editorial Reviews:
Book 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.
|
| Customer Reviews: Read 28 more reviews...
 The Master of Bread Outdoes Himself August 13, 2008
1 out of 2 found this review helpful
Peter R. is the most accomplished bread baker in the U.S. and he is also the best teacher. He has the ability to explain the simplest things in the clearest language step-by-step and leave you almost smelling the aroma of the bread at the end of the recipe. This book focuses on the very nutritious and visually appealing breads using whole grains. This is not a literary review written after just reading the book or looking at the incredible pictures (which are important). I have made almost all of the breads from this book and find his recipes to be outstanding. As with his other books, you will also learn an enormous amount about the breads and the processes at work. I think this guy is a star and his books are a national treasure.
Great recipes, timely book July 20, 2008
0 out of 1 found this review helpful
Considering the growing interest in 'healthy' breads, this is a timely book. Peter Reinhart puts his skills as recipe-developer, teacher and baker to good use in this attractive volume. The diversity of recipes makes it a particularly good buy (whole wheat recipes, transitional recipes, recipes using sprouted grain). For sure, it takes a bit of personal experience and learning to get the bread exactly to one's taste but then, thats the whole point of baking bread at home right?!
best whole grain bread ever! June 24, 2008
0 out of 1 found this review helpful
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 excellent, but only if you're willing to bake with all purpose flour, which I'm not), but after a loaf or two it all makes sense. Yes, there's some flipping back and forth between pages, but the results are worth it and once you've made a few loaves you'll know what to do without referring back to the instructions.
Spreading the process out over more than one day seems like a lot of effort, but I've found it's actually easier: each step is quick, and the timing is flexible. Final "assembly" and kneading into finished dough is faster and easier than doing the whole thing at once. I'm never going to make bread the old way again. And even if I never attempt "wild yeast starters" (aka do-it-yourself sourdough), or use more than a small number of the individual formulas, this will still be the best bread book I've ever bought, and from now on it's the only one I'll use.
A real breakthrough! June 9, 2008
2 out of 3 found this review helpful
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.
Success on the first try! June 3, 2008
0 out of 1 found this review helpful
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 house a couple of days running to complete the components and have time for all the rising and baking. I found the whole process very rewarding and it made my house smell great!
|
|
|
| |
