Home › Nonfiction › Peter Reinhart's Whole Grain Breads
New techniques, extraordinary flavor
2007Steady paceThoughtful
What it is about
Peter Reinhart presents methods for baking whole-grain breads with full flavor. He uses a two-day process that includes a soaker and a biga. The book explains the science of the technique.
Who will enjoy it
Bakers who want whole-grain bread.
What you will get
Takes planning because of overnight steps.
Peter Reinhart's Whole Grain Breads Facts: Pages, Genre and Setting
Genre
Nonfiction · Whole grain · Bread · Technique
Length
309 pages · ≈ 9 h
More about this book
Characters
Peter Reinhart.
Setting
Home kitchens.
What makes it different
A method for good whole-grain bread.
Feel
Clear and encouraging.
The Bread Baker's Apprentice
Bread
Peter Reinhart's Artisan Breads Every Day
Ratio
The Bread Bible
Mastering the Art of French Cooking
Tartine Bread