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.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything