Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
by Peter Reinhart
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Book Summary Information
Author: Peter ReinhartPhotographer: Ron Manville
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2007-08
ISBN: 1580087590
Number of pages: 320
Publisher: Ten Speed Press
Book Reviews of Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
Book Review: The science and practice of bread making
Summary: 5 Stars
The first part of this book is devoted to the physics and complex chemistry involved in bread making. It explains the enzyme reactions involved and why most of the recipes need to be started the previous day.
The breads are exceptional and well worth the trouble.
My only problem was with his mother starter (natural yeast leaven or sourdough starter). I tried twice, but failed both times, therefore I would suggest that you should also buy The Handmade Loaf which contains a fool proof method.
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