By Peter Reinhart
Published by Ten Speed Press
Back Cover: Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement—from his seminal work, The Bread Baker’s Apprentice, to today. In Bread Revolution, he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.
A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.
In many instances, such as with sprouted flours, preferment’s aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bias, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.
Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.
REVIEW: I love bread! I was thrilled to receive a review copy of a book that took me on the journey of the bread revolution. It was fascinating to read. I had never given any of this a thought. The question was asked the author, “Is Bread Dead?” It seemed that way when the Atkin and South Beach diets were all the rage. The author said the bread industry took a big hit but exciting things came about. He says, “There are a lot of theories about diet, wheat, grains, and carbohydrates floating around, and not surprisingly, they all seem plausible. And like it or not, bread is getting the blame for a lot of ills.”
I was relieved to read this from a professional bread makers’ perspective. All these different theories are mind boggling to me; this author is a renounced baker, author and instructor, who has always been on the forefront of the bread movement. In this book he explores “….cutting edge developments in bread baking. He has 50 recipes and formulas that use sprouted flours, whole and ancient grains, nuts, and seed flours. He’s also the author of many books one of which is The Joy of Gluten Free and Sugar Free baking.”
This author answers the question, Is Bread Dead? He says, “There is an opportunity here. It’s time to focus on whole grain breads and make them as good as the Artisan loaves. This is the future….Now we are in the middle of the gluten-free movement.” Bread baking and flours are taking another morphing development. The author goes on to say, “The frontier at hand is sprouted grain flour …”” He explains how this flour came about; the process in which it is created and its benefits. It was very interesting.
I had never heard of sprouted flour before. I found it at Sprouts grocery store. I bought a 5 pound bag of whole wheat sprouted flour; it cost $10.00. I made the Sprouted Wheat Pancakes and Banana Quick Bread. My family really liked both. I was pleasantly surprised by the taste and the fact the flour was light. When I’ve used whole wheat flour in the past I had to mix in another flour to lighten up the dish. It had a really good taste and I didn’t feel like it was weighing heavy in my stomach. My family felt the same way.
I liked reading the section that had answers to 25 most asked questions about making bread; they ranged from “what’s the best way to scoop flour so that a cup is likely to match the listed weight?” To “Can sprouted, gluten-free flours made from grains be substituted for nut and seed flours in these recipes?”
This author goes through tools needed to make the breads in this book and a glossary of words uses in the book. He says, “I’ve listed important terms in the glossary because these terms have a number of definitions’ or have been used in other books in different ways, the following definitions clarify how the terms are used in the book.” I found this helpful.
I loved the color photos of the bread through the whole book but what I especially enjoyed were the step by step photos they had of techniques and methods he was explaining to readers about working with dough and starters.
This book expects that you’ve worked with dough before but it’s not so advanced the average person couldn’t read the book, look at the pictures and get up to speed. (It will take practice but it’s doable) If you are a bread lover like me you will enjoy reading about bread and making it!
Nora St Laurent
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