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Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa.
Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more.
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Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor - Harvard Book Store
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Reviews Rated 3 out of 5 by Michael from Good book for people addicted to wheat Great book for basic whole wheat recipes. I still prefer Chad Robertson on al topics bread. I recommend it much more than this one. Date published: Rated 3 out of 5 by Ariabelle from Did not meet my expectations I bought this since I love baking bread, but am always looking for a way to incorporate more whole grains.
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New Techniques, Extraordinary Flavor We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Read more. Also by Peter Reinhart. Related titles. The Handmaid's Tale.
Peter Reinhart's whole grain breads : new techniques, extraordinary flavor
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