Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques by Peter Reinhart

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  • Sprouted spelt quick bread

    • gastronom on February 12, 2017

      One caution -- needed a much larger loaf pan than called for in this recipe & variations!

  • Cinnamon raisin quick bread

    • gastronom on February 22, 2016

      Very good toasted, topped with peanut butter. Make sure you choose the right size pan -- needed larger one than dictated by recipe!

  • Rosemary walnut quick bread

    • gastronom on February 22, 2016

      Very tasty. Used sprouted walnuts. Next time I would reduce amount of sweetener to keep the loaf more savory.

  • Sprouted wheat flour waffles

    • gastronom on April 29, 2015

      Amazingly light waffles! Doubled the recipe, as directed. Looking forward to trying the pancakes.

  • Sprouted wheat pizza dough

    • gastronom on February 22, 2016

      Good pizza in less time than overnight style doughs. Appreciated whole grain, too.

  • Sprouted whole wheat bread

    • twoyolks on April 14, 2015

      When baked, my loaves ended up rather flat. They were very dark and had a rather tight crumb. There was more wheat flavor than in some whole wheat breads but the flavor lacked depth and complexity. I'd much rather have a regular whole wheat bread.

  • Sprouted wheat pancakes

    • dinnermints on August 11, 2020

      And with this recipe, I think I'm finally giving up on sprouted wheat flour. "The best pancakes I've ever eaten," says the author. I found these to be lumpy and gummy, which has been kinda true for everything else I've made with sprouted wheat flour. Too bad - it has great flavor and nutrition profile.

  • Gluten-free holiday cookies

    • dwager on November 02, 2020

      These were surprisingly good! The orange extract gives a nice lift, and the texture is not what is described in the recipe but is rather slightly chewy with crisp edges. The recipe says that the cookies will not spread, so they can be placed close together on the baking sheet, but mine ran together and I ended up with square-ish cookies instead of round. I had to add several extra minutes to the cooking (maybe 5?) before they felt at all firm, and they never got to "rich golden brown" (hence the different texture).

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  • ISBN 10 1607746514
  • ISBN 13 9781607746515
  • Linked ISBNs
  • Published Oct 24 2014
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 50 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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