Bread Revolution

Bread Revolution : World-Class Baking With Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

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Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from his seminal work, "The Bread Baker's Apprentice," to today. In "Bread Revolution," he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain's full flavor potential--what Reinhart calls "the baker's mission." In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren't necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart's inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods--and all will come away thrilled by bread's new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 3/4 cups plus 1 tablespoon, not 3 1/4 cups.

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  • Hardback | 240 pages
  • 208.28 x 256.54 x 27.94mm | 1,043.26g
  • Berkeley CAUnited States
  • English
  • 65 photos
  • 1607746514
  • 9781607746515
  • 66,037

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"Peter Reinhart writes books that change the way people bake. "Bread Revolution" is about innovation, possibility, and the future of bread. By exploring new flours and techniques, Peter once again proves that bread is very much alive, versatile, and still evolving. And true to form, he has written a book that will undoubtedly inspire readers to experiment and bake with confidence." -Nathan Myhrvold, coauthor of "Modernist Cuisine" and "Modernist Cuisine at Home" and author of "The Photography of Modernist Cuisine" "There is so much more to baking than buying a bag of white flour and venturing forth. Home bakers" and" professionals need this book to open their minds to the potential of baking more flavorfully with whole grains and new kinds of flours. With Peter's terrific book as a guide, you are going to eat better and healthier the sooner you get started." -Ken Forkish, author of "Flour Water Salt Yeast " "Peter Reinhart's passion for all things bread and his decades-long role in the American bread revolution make him the perfect teacher. I wholeheartedly embrace his philosophy and greatly admire his ability to not only share the fundamentals of bread, but also to raise awareness about this important bread crossroads, where we can choose to bake with sprouted and artisanal flours of non-commodity grains grown for flavor and nutrition. Imagine that!" -David Kinch, chef-proprietor of Manresa and author of "Manresa"

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About Peter Reinhart

PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including "Crust and Crumb," "The Bread Baker's Apprentice" (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award-winning "Peter Reinhart's Whole Grain Breads." Peter is the founder and host of the popular website, where he continues to chronicle his never-ending search for the perfect pizza through videos, essays, and recipes. He also has created two instructional video courses, on artisan bread and on pizza, for

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