Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

by Peter Reinhart

Hardcover, 2007


Call number

Baking - Bread -- REI

Call number

Baking - Bread -- REI


Ten Speed Press (2007), Hardcover, 320 pages


Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.

Physical description

320 p.; 10.24 inches

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