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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor | 
 enlarge | Creator: Peter Reinhart
Publisher: Ten Speed Press
Category: Book
List Price: $35.00
Buy New: $21.94
You Save: $13.06 (37%)
New (33) Used (6) from $21.86
Avg. Customer Rating:  38 reviews
Sales Rank: 7256
Media: Hardcover
Number Of Items: 1
Pages: 309
Shipping Weight (lbs): 3.2
Dimensions (in): 10.1 x 9.1 x 1.1
ISBN: 1580087590
Dewey Decimal Number: 641.815
EAN: 9781580087599
Publication Date: August 2007
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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Product Description
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.
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| Customer Reviews: Read 33 more reviews...
 Whole Grain Baking December 6, 2008
This book has helped me in baking 100% whole grain breads. There is some interesting discussion of the chemistry not found in many baking guides. The recipes take a minimum of two days and some stretch over four. The instructions can get lost in the description but they are thurough and include many photos. I can't say these are easy baking projects but the end result has been tasty - and that is why I bought the book in the first place.
It worked for me. September 27, 2008
0 out of 1 found this review helpful
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 September 22, 2008
0 out of 1 found this review helpful
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 September 16, 2008
0 out of 1 found this review helpful
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! September 8, 2008
1 out of 2 found this review helpful
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.
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