World Class Baking with Sprouted & Whole Grains, Heirloom Flours and Fresh Techniques
by Peter Reinhart
I love making bread, everything from the way it makes your whole house smell so yummy to the taste of hot resh bread dripping with butter! It just is so yummy! I also love using my kitchen aid mixer to knead the bread. What better way to multi task the mixer kneads the bread while I throw a load of laundry in. However sometimes it great to get your hands dirty and make healthy bread the old fashioned way. I’m always on the look out for healthy bread recipes and thought this book sounded interesting. I have been seeing all kinds of articles and foodie blog post about sprouting flours and breads but didn’t know where to begin. This is where Peter Reinhart’s book Bread Revolution comes in. Thanks to this book and great introduction I totally understand all about sprouting flours now. He does a great job and really explaining what all is involved in creating tasty healthy breads. The book then goes into how to make a sourdough primer. It is involved and gives you recipes, step by step instructions, and pictures to help you create your sourdough starter. After that he gets into many bread recipes. While there are many I won’t make since they would not be eaten as well as others there are many recipes we will make over and over. If you eat gluten free he even includes recipes for gluten free breads and cookies. Over all it is a nice book to have on my bookshelf. It is a pricey book coming in at 30 bucks. I’m not sure I would have bought it on my own but happy to have it for review. This book is for the die hard bread makers so if you are one of those or know one this might make a great gift.
Book Summary: 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.
thank you blogging for books and Ten Speed Press for sending me a copy of Bread Revolution for review. All opinions are my own and were no way influenced by the free book