Georgetown Peabody Library

Bread revolution, world-class baking with sprouted & whole grains, heirloom flours & fresh techniques, Peter Reinhart ; photography by Paige Green

eng

illustrations

index present

non fiction

Bread revolution

879329611

Peter Reinhart ; photography by Paige Green

world-class baking with sprouted & whole grains, heirloom flours & fresh techniques

"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"--, Provided by publisher

Tutorial -- Sourdough primer -- Sprouted flour breads -- Sprouted pulp breads -- Whole grains and whole milling -- Next new bread frontier -- Is the road less traveled the road ahead?

World-class baking with sprouted and whole grains, heirloom flours and fresh techniques