Title

  • Peter Reinhart’s Whole Grain Breads

Author

Publisher

Peter Reinhart’s Whole Grain Breads

New Techniques, Extraordinary Flavor

Overview

From the publisher

With this whole-grain follow-up to the acclaimed The Bread Baker’s Apprentice, home and professional bakers will be making whole-grain loaves so delicious, 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 artisanal-quality bread.

Selected contents

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


All Books

Advertisement
Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice