Has anyone seen the new book by Peter Reinhart? I noticed it as a new book in my library system. It is "Bread Revolution." Just curious if anyone has looked at it.
Now I am very intrigued. I have his whole grain book as well a 2 others. I am wondering if the new book abandons the technique that he used in the first whole grain bread book. I definitely will check it out when it becomes available.
if I remember right. Revolution? I'm not so sure after baking with sprouted grains for some time now but it is a nice switch from non sprouted ones:-) It is fun to sprout, dry and mill them to add another 2 days to the normal 3 day SD bake:-) Being retired,Ii like 5 day bakes.
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
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.
except for the first one and the gluten free baking book, I own all Peter Reinhart's books, and look forward to this one. I just entered my Pane Siciliano adaptation as contribution to Zorra's World Bread Day 2014.
did, too. The time window is a bit small, but, fortunately, I had planned to blog about Pane Siciliano for a long time, so I had all the photos on hand.
I don't think it has been released yet. Amazon has the release date as October 21st. I will definitely buy this one.
Thanks for the heads up. I will take a look at it when it comes into my library. Apparently they have ordered it.
With a class he instructed earlier this year. I think its going to be another eye opener for bakers wanting more wholesome bread.
Now I am very intrigued. I have his whole grain book as well a 2 others. I am wondering if the new book abandons the technique that he used in the first whole grain bread book. I definitely will check it out when it becomes available.
if I remember right. Revolution? I'm not so sure after baking with sprouted grains for some time now but it is a nice switch from non sprouted ones:-) It is fun to sprout, dry and mill them to add another 2 days to the normal 3 day SD bake:-) Being retired,Ii like 5 day bakes.
Happy Sprouted Grain Baking
Their are several mills producing the flour.lindley mills was used at thr class if I am not mistaken.
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
except for the first one and the gluten free baking book, I own all Peter Reinhart's books, and look forward to this one. I just entered my Pane Siciliano adaptation as contribution to Zorra's World Bread Day 2014.
Karin
Missed World Bread Day again!
did, too. The time window is a bit small, but, fortunately, I had planned to blog about Pane Siciliano for a long time, so I had all the photos on hand.
Shall I ring the alarm bell for you next year? :)