My bread library has books from Hamelman, DiMuzio, Buehler, Beranbaum, Bertinet. Together, these have WAY more recipes than what I'd bake in a lifetime, but but but, I'd like to add one more to the collection that's devoted to whole-grain baking (whether rye or whole wheat). Any advice? Thanks.
I love Laurel's Whole Grain Bread Book. It is my 'to-go' book for any whole wheat recipes. I primarily bake whole grain breads and though I do not have the terminology and science down like so many of the experts here, that is precisely why I love Laurel's book. I like Reinhart's Whole Grain Baking too but I find that I have to concentrate so much on his recipes and follow it accurately to get a good loaf whereas with Laurel, I don't need the book after a couple of times with the same bread. I can remember her instructions and tweak it here and there and it works just perfectly.
I do want to eventually switch to starter-sourdough bread exclusively and then maybe I will be able to remember Reinhart's recipes just as well as the terminology becomes natural for me.
I must say, I agree 100%. Laurel's is great; the recipes work wonderfully and turn out regardless of the little things (at least for me), and I also find my self memorizing the recipe. Peter's book is great, it has a lot to offer, but I've always had to be more attentive when baking with his whole grain recipes.
I've got the Reinhart whole grain book, but haven't had a chance to make anything out of it yet. I've had good luck with his other books though.
She has one of the best whole grain books going.
Neither the Laurel nor the Reinhart book use the stretch-and-fold. The King Arthur WG book does.