Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
by Peter Reinhart
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Book Summary Information
Author: Peter ReinhartPhotographer: Ron Manville
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-08
ISBN: 1580087590
Number of pages: 320
Publisher: Ten Speed Press
Book Reviews of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Book Review: Disapointing breads
Summary: 2 Stars
I find Peter Reinhart's method of making whole grain breads quite reliable and easy. His presentation is very clear and easy to follow. But the results are totally disappointing. Wheat breads are mediocre at best, ryes are disastrous (take his pumpernickel). To say the truth, flavor in some cases is good (especially in enriched wheat doughs), but texture is always uninteresting. You can find many other ways to make very good whole grain breads, some are even to be found in previous Reinhart 's books. Even my first attempts from years ago were better. Maybe I'm biased by my European taste, but I'll never recommend this book to anyone looking for "world class bread", these recipes won't make it.
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Summary of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
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.Bread Books
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