With this whole grain follow-up to the acclaimed BREAD BAKER'S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that 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 artisan-quality bread.
Customer Reviews:
Avg. Customer Rating: 4.5 / 5.0
It worked for me.:
I have a Panasonic bread machine and really have had a difficult time making whole grain bread that wasn't heavy and soggyish. Reinhart's idea of making a biga and soaker first is something I would never in a million years have thought of. It worked for me and it really isn't complicated and difficult at all. My bread is now light and airy from top to bottom. I rest my case. Now I'd dying to get his pizza book. yummy yum yum.
so far, so good:
I've had this book a rather short time, but I've read through it and baked two of the breads. I made the basic sandwich bread and the challah, both which turned out very delicious. I've baked a fair number of 100% whole wheat breads, and these were by far the best I've ever tried. The recipes were fairly simple, as long as you follow his instructions and are sure to read through the beginning chapters. He was very clear on how things should feel, look, etc, which is nice.
Thorough:
Peter Reinhart is a grain and bread expert! This book provides a history and thorough study of grains. His recipes are delicious and well worth the extra time. Be prepared for a study of bread!
This Guy Knows His Bread!:
I found this book very readable and chock-full of useful information. The background history was increibly helpful in understanding the "whys" of what whole wheat bread making is all about. I got lost in a couple of places in the actual recipes because I wasn't sure which starter I was supposed to use when. I suppose I will figure that out in my second reading of the book. Overall, it is a great read and wonderful resource.
