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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor Hardcover – Sep 1 2007
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From Publishers Weekly
Bread is back, Reinhart (The Bread Baker's Apprentice) asserts, and it's better than ever after being villainized during the anticarbohydrate diet fads; his manifesto of renewal, this enthusiastic tome featuring the kinds of whole grain breads he sees as the way forward, will be eagerly received by serious bakers. In three useful preliminary chapters, Reinhart describes how he developed the delayed fermentation process that makes these breads delicious as well as wholesome, dissects wheat's route from stalk to loaf and patiently walks through the new technique's theory and process, in order to arm bakers with every bit of information before they start kneading. The level of technical detail and demand for scientific precision may overwhelm amateurs, but anyone with some experience working with bread dough and starters, as well as a desire to get to the next level, will be gratified by Reinhart's intense but friendly approach. In the more than 50 recipes, from a variety of breads including multigrain loaves, whole wheat cinnamon buns, brioche and crispy lavash, Reinhart builds on the first chapters with detailed commentary on ingredients and preparation, encouraging bakers to own the process but never leaving them in the lurch. Whether or not a home baker is looking for healthier recipes, Reinhart's peerless way of writing about bread is sure to inspire a new respect for whole grains. Color photos not seen by PW. (Oct.)
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“We’ve always known how good whole grain breads are for us, but we’ve also known how they’re usually heavy, dense, and sort of boring. Now here comes Peter Reinhart, a passionate bread scientist who has figured out fifty-five different ways to make whole grain breads light and delicious. His work is nothing short of revolutionary.”
–Sara Moulton, Food Network host and author of Sara’s Secrets for Weeknight Meals
“No one is better qualified–either as a teacher or as a baker–than Peter Reinhart to tackle the complex subject of whole grain breads. His techniques and recipes are easy to follow and yield excellent results every time. Peter and his breads are the real thing.”
–Nick Malgieri, author of How to Bake and A Baker’s Tour
“Whole Grain Breads is a beautiful and important work, which is no big surprise coming, as it does, from Peter Reinhart. Everything here is a gift: the breads themselves (both described and pictured), the poetic voice, the story, the technique, and the generous spirit. Read this from cover to cover, and you will find yourself looking at all food differently, from a new height and a deeper appreciation.”
–Mollie Katzen, author of The Moosewood Cookbook
“I’ve spent years following directions from more than a dozen bread baking books. I’ve babied bowls of dough in various stages of fermentation, and I’ve only ended up with bread that tastes like an inner tube. Peter has unraveled the mystery of baking, and I now approach this intimidating subject with confidence.”
–James Peterson, author of Cooking
“Peter Reinhart is a gifted teacher who explains the science of bread dough in easy-to-understand language. Using Peter’s innovative techniques for enhancing both enzyme and yeast activity and following with his gentle, clear-cut guidance, even a beginner can master sourdough starters, pre-ferments, soakers, and mashes to make incredibly flavorful whole grain breads.”
–Shirley Corriher, author of Cookwise
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Top Customer Reviews
In my imagination, Peter Reinhart had the same issue with his wife and finally snapped. But, instead of learning slight of hand and sneaking chunks of bread into the garbage, he did something useful. He learned how to make whole grain bread good! When I say learning, man, you should read the introduction of this book. I think the first quarter of the book is the history of yeast and his experimentation with whole grains. Whatever it is, its made a world of difference! I now enjoy homemade whole grain bread, and its way more fluffier, lighter, fresher than the store bought stuff. I would say even better than most white flour based breads out there. My wife gets her grains from an organic farmer, so that might make a difference. So far she's made pizza dough, sandwich bread, potato bread and all this other stuff and I bought this book for her 2 months ago.
And another benefit to this is my wife is alot happier too. I thought over the years, love would bring a marriage closer, no, its actually just bread. And alot of butter. Maybe some love too. But mostly the bread.
Enjoy in good health.
Well, this book totally delivers. I started by reading through all the history and chemistry and microbiology stuff at the beginning and contrary to some of the reviews, I found it very helpful to have that background info. As for the recipes/formulas themselves, the ingredients and quantities are thoroughly explained and very well-defined; quantities are to the 0.5 gram - more precise than my weigh scale!. There are plenty of photos to illustrate the techniques as well, so it wasn't difficult to get the hang of it all.
So far, every single formula I've tried has turned out wonderfully well with home-milled wheat and rye flours. (I use white spring wheat.)
So far I've tried the basic recipe, mash bread, struan (wheat as well as multigrain), rye bread, seeded crackers, matzos, graham crackers... yup, all that, and the book arrived only 2 weeks ago. I haven't tried the transitional breads (don't have commercial flour at home anymore) so I can't comment on those. Everything has been whole-grain, home-milled and every single one of these formulas has been better-than-bakery. This book has made those hockey pucks a thing of the past.Read more ›
Since getting this I have also gone back to the Bread Baker's Apprentice and made some of the sour dough recipes, the rye is fantastic, and try the Panetone, but make it with sourdough and use dried cranberries, walnuts, and sultana raisins, amazing and keeps really well.
I highly recommend both books for people who really love to bake bread. Sure we can go and get artisan bread now, and you will still want to sometimes, but these breads are truly delicious, and of course anyone who loves to bake bread knows how much fun it is to see the dough rise, etc. I also appreciate how Peter works like a scientist, testing techniques and using a crew of volunteer bakers.
Most recent customer reviews
This book was a God send. I had been trying for 3 months to bake bread with whole grain flour ( red fife, spelt, kamut) with very little success. Read morePublished 11 months ago by Lise Perreault
If you love everything whole grain this is the bread book for you. If you are new to bread making this book may be too technical. Read morePublished 15 months ago by Nene
I'm learning how to make all our own breads and this book is highly recommended if you want whole grain breads. Read morePublished on March 19 2014 by Finding Myself
I wanted to learn how to bake whole grain breads and this cook book has helped me do just that... wonderful.Published on Jan. 23 2014 by D. A. Davis
My wife hasn't put this down since I gave it to her. She is systematically going through the recipes one by one. So far everything has turned out right. Read morePublished on Jan. 8 2014 by Sandy
This is by far the best bread cook book I've ever bought. Every recipe I've made so far is exceptional in flavor and crumb. You will not be disappointed!!!Published on Feb. 27 2013 by Candace
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