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| 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 (35) Used (5) from $21.94
Avg. Customer Rating:  37 reviews
Sales Rank: 3257
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.
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| Customer Reviews:
 Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor December 3, 2007
2 out of 6 found this review helpful
Peter Reinhart is always brilliant. This is yet another book full of useful information, techniques and ideas. The down side is that there just isn't enough time to try all the recipes. Mr. Reinhart's latest book would be a great place for any newcomer to bread making to begin as he makes it impossible to get it wrong. On the other hand it would also be a great place for an experienced bread maker to visit as the possibilities for extending and enhancing ones skills are almost infinite. Wonderful stuff.
Sublime Whole Grains November 30, 2007
7 out of 10 found this review helpful
One more amazing book! The one I was looking for.
Since I have started using Mr. Peter Reihhart books my bread has reach a level that I never though I could, and Whole grains, at least for me, weren't always that easy until I get this Book. Go for it, read it, STUDY IT and your bread will turn SUBLIME.
Thanks Mr. Peter Reinhart for sharing your knowledge.
New bread baker says thumbs up! November 18, 2007
8 out of 9 found this review helpful
First off, let me say that I am NEW to bread baking, having only started a few months ago, and I do not find this book too difficult to understand or the formulas and techniques intimidating. So if you are new to bread baking, don't shy away from this wonderful resource! I did check out two of Peter's other books from the library ("Crust and Crumb" and "Bread Bakers Apprentice"), and I did find those books laid a better foundation for general bread baking techniques, so new bakers might want to refer to those resources if they are available. But you can certainly just buy this book and get wonderful results without those other books.
This book has made my life easier. I spent the entire day yesterday hovering over a loaf made from a recipe from another book, but with Peter's book, you do some of the work on one day, then put everything together the next day. In addition, the recipes are more forgiving -- if I can't get to my dough for a few hours (or even an entire day), it's not the end of the world, or my bread. Especially when baking from whole grain flour, soaking the flour leads to higher, lighter loaves, and better flavor.
Great Book for the Bread Enthusiast November 9, 2007
3 out of 4 found this review helpful
I came across this book in a local book shop about 2 weeks ago, and have been literally baking like crazy ever since. Baking has been a hobby for at least ten years. I was a big fan of "Brother Juniper's Bread Book" by the same author, so when I saw a book on Whole Grain Bread I was very excited. I will mention that I am a family doctor and am constantly discussing with patients the benefits of whole grains and healthy eating. This book has enabled me even more to practice what I preach. The instructions in the book are very concise and clear, however I imagine the processes described would be daunting for a beginning baker. I greatly appreciate the beginning chapters on some of the science behind bread baking, and rationale for the somewhat complicated process. I have made 4 or 5 of the recipes, including a complete sourdough using the "pineapple juice" method for making a starter. Without exception they have all come out super delicious. I can't wait to get back in the kitchen and try the next recipe.
 not BA October 17, 2007
9 out of 19 found this review helpful
I loved BA, and perhaps set my hopes to high for this book.I already presoak and preferment to get good whole grain breads. Rye always needs a milk or yougart soaker...the only thing I want to make out of the entire book is the boston bread...the introduction was interesting.. .
If you are a novice bread baker, enjoy the read.
I have tried several and they came out terrible, oven temp of 350 is to low for these heavy breads. Had to feed the straun bread to dogs and chickens. Supportive family freaked.I have not made bread this bad in ten years.
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