Bread revolution : world-class baking with sprouted & whole grains, heirloom flours, & fresh techniques
(Book)
Author
Edition
First edition.
Physical Desc
249 pages : color illustrations ; 27 cm
Status
Adult Nonfiction / HOME & GARDEN
641.81 / REINH, P / bread re
1 available
641.81 / REINH, P / bread re
1 available
Description
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Copies
Location | Call Number | Status |
---|---|---|
Adult Nonfiction / HOME & GARDEN | 641.81 / REINH, P / bread re | On Shelf |
Subjects
LC Subjects
Bisac Subjects
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More Details
Format
Book
Edition
First edition.
Language
English
Notes
Bibliography
Includes bibliographical references and index.
Description
"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"--
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Citations
APA Citation, 7th Edition (style guide)
Reinhart, P. Bread revolution: world-class baking with sprouted & whole grains, heirloom flours, & fresh techniques (First edition.).
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Reinhart, Peter. Bread Revolution: World-class Baking With Sprouted & Whole Grains, Heirloom Flours, & Fresh Techniques. .
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Reinhart, Peter. Bread Revolution: World-class Baking With Sprouted & Whole Grains, Heirloom Flours, & Fresh Techniques .
MLA Citation, 9th Edition (style guide)Reinhart, Peter. Bread Revolution: World-class Baking With Sprouted & Whole Grains, Heirloom Flours, & Fresh Techniques First edition.,
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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