Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
Peter Reinhart’s Bread Revolution explores modern baking with sprouted and whole grains, heirloom flours, and fresh techniques. Designed for bakers seeking new approaches to bread, it offers an ingredient-focused perspective on creating distinctive loaves while broadening the possibilities of home baking.
About This Book
Bread Revolution presents a contemporary approach to baking centered on sprouted and whole grains.
Peter Reinhart explores the use of heirloom flours and fresh techniques for making bread.
The book is intended for readers interested in expanding their baking repertoire and working with alternative grain ingredients.
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