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Bread Revolution
World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
1 of 1 copy available
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.
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Creators
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Publisher
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Release date
October 21, 2014 -
Formats
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OverDrive Read
- ISBN: 9781607746522
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EPUB ebook
- ISBN: 9781607746522
- File size: 23774 KB
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Languages
- English
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Reviews
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September 15, 2014
With the focus on gluten free and low-carb eating, it can seem like no one is eating bread anymore. Not so, claims Reinhart (The Bread Baker's Apprentice). Instead, it's time to experiment. Here the author has compiled a cookbook of recipes using sprouted, nut, alternative, and seed flours, as well as ancient and whole grains. He begins with a tutorial, a sourdough primer, and then lists easy-to-make recipes such as sprouted wheat pancakes and quick breads followed by instructions for pizza doughs, focaccias, bagels, sweet breads, crackers, and more, some of them even gluten free. In the 50 detailed recipes, measurements are given in both ounces and grams, and the step-by-step directions include photos, tips, and suggestions. VERDICT Reinhart's other books are a bit simpler to read and understand but there doesn't seem to be an overlap in recipes which makes this collection a satisfying choice for those with gluten sensitivity or allergies, or for those whose aim is to simply make the best bread possible.--Jane Hebert, Glenside P.L. Dist., Glendale Heights, IL
Copyright 2014 Library Journal, LLC Used with permission.
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