Green Hills Branch Library is closed Nov 19-24 for parking lot maintenance. Get details.

All library locations are closed Thursday, Nov 22 and Friday, Nov 23 for the Thanksgiving holiday.

Tell us what you think! Take our Facilities Satisfaction Survey.

Bread revolution: world-class baking with sprouted & whole grains, heirloom flours & fresh techniques

Book Cover
Average Rating
Publisher:
Varies, see individual formats and editions
Pub. Date:
Varies, see individual formats and editions
Language:
English
Description
Renowned baking instructor, and author of The Bread Baker's Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain's full flavor potential--what Reinhart calls "the baker's mission." In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren't necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart's inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods--and all will come away thrilled by bread's new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.
Also in This Series
More Like This
More Details
ISBN:
9781607746515
9781607746522
Reviews from GoodReads
Loading GoodReads Reviews.
Staff View

Grouping Information

Grouped Work ID d47fa783-4ea2-fdfb-dc91-1f982aa12b9c
Grouping Title bread revolution world class baking with sprouted and whole grains heirloom flours and fresh techniq
Grouping Author reinhart peter
Grouping Category book
Last Grouping Update 2018-11-18 23:28:41PM
Last Indexed 2018-11-18 03:20:26AM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
author Peter Reinhart
author_display Reinhart, Peter
available_at_catalog Watkins Park
collection_catalog Non-Fiction
detailed_location_catalog Watkins Park - Adult Non-Fiction
display_description "An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches. Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Reinhart's Whole Grain Breads) to unconventional methods for making gluten-free bread (The Joy of Gluten-Free, Sugar-Free Baking). In Bread Revolution, he explores the latest groundbreaking new flours based on grape seeds, emmer, and other ancient grains, and interviews intrepid bakers such as Craig Ponsford, Keith Giusto, and Mike Pappas, who are developing new wheat processing and baking techniques that expose tremendous flavor and health benefits. This on-trend collection of fresh bread recipes will appeal to avid bakers, health-conscious cooks, and food allergic, gluten-sensitive, and diabetic households"--
format_catalog Book, eBook
format_category_catalog Books, eBook
id d47fa783-4ea2-fdfb-dc91-1f982aa12b9c
isbn 9781607746515, 9781607746522
item_details ils:CARL0000444012|35192046601823|Watkins Park - Adult Non-Fiction|641.815 R371b|||1|false|false|||||On Shelf||WP||, overdrive:3c785080-bced-44b0-af44-f9fc4eb3de1e|-1|Online OverDrive Collection|Online OverDrive|eBook|eBook|1|false|true|OverDrive|||Adobe EPUB eBook,Kindle Book,OverDrive Read|Available Online||||
itype_catalog , Book
last_indexed 2018-11-18T09:20:26.604Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_catalog 641.815 R371b
owning_library_catalog Nashville Public Library
owning_location_catalog Watkins Park
primary_isbn 9781607746515
publishDate 2014
record_details ils:CARL0000444012|Book|Books|First edition.|English|Ten Speed Press,|[2014]|249 pages : color illustrations ; 27 cm., overdrive:3c785080-bced-44b0-af44-f9fc4eb3de1e|eBook|eBook||English|Potter/Ten Speed/Harmony/Rodale|2014|
recordtype grouped_work
scoping_details_catalog
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:CARL0000444012 35192046601823 On Shelf On Shelf false true true false false true
overdrive:3c785080-bced-44b0-af44-f9fc4eb3de1e -1 Available Online Available Online false true true false false false
subject_facet Bread, Cookbooks, Cooking (Cereals)
title_display Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques
title_full Bread Revolution World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques, Bread revolution : world-class baking with sprouted & whole grains, heirloom flours & fresh techniques / Peter Reinhart ; photography by Paige Green
title_short Bread revolution :
title_sub world-class baking with sprouted & whole grains, heirloom flours & fresh techniques
topic_facet Bread, Cookbooks, Cooking & Food, Cooking (Cereals), Health & Fitness, Nonfiction