Tuesday, October 28, 2014
Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement—from his seminal work, The Bread Baker’s Apprentice, to today. In Bread Revolution, he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approach
A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.
In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.
Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.
My thoughts: I love to bake, and bread is no exception. So, I was thrilled to see this book come up to revirw! It was different yhen I expected, a lot og the recipes have to do with starters or sprouted grains. That said, different isn't bad! I haven't worked with sprouting my own grains, so I am thrilled to try a lot of these recipes! I know that sprouting your grains is so good for you, I just have been a bit intimidated. This book makes it seem so doable! I look forward to playing with the recipes!
I received this book from bloggingforbooks.org in exchange for my honest review.
Posted by Inklings and Notions at 9:23 PM
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I like to cook. However, I have never tried baking from scratch.ReplyDelete
I love homemade bread but afraid to try making it.
This book sounds inviting.
This book is interesting, though I might recommend the DK book of bread over this one for a first time baker. Unless you want to make sprouted grain breads.:)Delete