25 of 27 people found the following review helpful
This review is from: Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor (Hardcover)After devouring the Bread Baker's Apprentice and mastering his delayed fermentation techniques my bread baking skills have improved 10-fold.
Unfortunately as the amount of baking I do has increased so has the paunch around my midsection. Whole grain baking was never for me because I always got a low rising, bland, dense product that wasn't good for anything but croutons or toast. Having baked and sampled some of Peter's recipes I am on the way to becoming a whole grain convert.
The recipes within this new book are not for inexperienced baker's, while anyone can probably follow the recipes a two or three day process is required to attain flavorful loaves and most home baker's lack the patience and desire to stretch the boundaries of baking from practical to phenomenal.
As a former long time homebrewer the techniques and concept of extracting flavor from the grain came pretty easily to me. I began to wonder how the grains could be manipulated by holding them in staggered temperatures throughout the mashing process as they do with beer. That's what this book will do for a serious bread fanatic - it will open new doors and enable the average baker to realize that whole grain breads can be very good if done correctly - as I learned while sampling market fare while I was in Portland, Oregon several years ago.
The only thing that would have made this book better was perhaps some new recipes. Peter provides whole grain conversion recipes for many classic breads. I would like to have seen some breads with new ingredients,nuts,dried fruits and cheeses but the foundation is there for the homebaker to proceed on his/her own.
This book is well worth the investment....