With this whole grain follow-up to the acclaimed BREAD BAKER'S APPRENTICE, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, PETER REINHART'S WHOLE GRAIN BREADS is the definitive guide to baking incredible and healthful artisan-quality bread.
Master bread baker and innovator Peter Reinhart's answer to the whole grain revolution, with time-saving techniques for making extraordinary whole grain breads, bagels, crackers, and more.
Includes 55 master formulas (including baker's percentages, nutrition facts, and ingredient measures in volume, ounce, and gram measures), plus 40 styled food shots and 150 instructional photos.
THE BREAD BAKER'S APPRENTICE was the 2002 James Beard Cookbook of the Year and 2002 IACP Cookbook of the Year.
CRUST AND CRUMB was a 1999 James Beard Award Winner.
Peter Reinhart's books have sold more than 175,000 copies