Go Whole Grain Like You Mean It

(Books, Nonfiction, Cooking) Permanent link

You don’t need a chemistry degree to bake great whole grain bread, but the better you understand things like enzyme activity and gluten development, the easier it will be to create loaves your family loves, rather than cardboard health food. This is what the master does so well in Peter Reinhardt’s Whole Grain Breads. He has developed techniques that take what is great about artisanal bread, and brings it to the world of 100% whole grain. He describes why it works at the molecular level, so that you can use his basic recipes to develop your own signature creations. If your idea of homemade bread is frozen dough that you pop out of a can, then this is probably not the book for you. But as someone who has always enjoyed baking, I found that his techniques are simple to follow, and yield delicious results.


Peter Reinhardt's Whole Grain Breads


Posted by Susan Lindemann at 04/26/2013 10:41:45 AM | 

I really appreciate Peter Reinhart's The Bread Baker's Apprentice. Thanks for pointing me to this one focusing on whole grain breads!
Posted by: BillC ( Email ) at 4/29/2013 5:44 PM

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