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Bread Revolution World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

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ISBN-10: 1607746514

ISBN-13: 9781607746515

Edition: 2014

Authors: Peter Reinhart

List price: $35.00
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Description:

An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches.     Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation (The Bread Baker's Apprentice) and whole grain breads (Peter Reinhart's Whole Grain Breads) to unconventional methods for making gluten-free bread (The Joy of Gluten-Free, Sugar-Free Baking). In Bread Revolution, he explores the latest groundbreaking new flours…    
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Book details

List price: $35.00
Copyright year: 2014
Publisher: Ten Speed Press
Publication date: 10/21/2014
Binding: Hardcover
Pages: 256
Size: 7.95" wide x 10.28" long x 1.02" tall
Weight: 2.530
Language: English

Laurence Pringle was raised on an isolated farm in western New York. He studied wildlife biology at Cornell University and the University of Massachusetts at Amherst, and had begun to seek a doctorate in that field. But for several reasons, including trouble with some subjects, Pringle decided to switch to journalism. In 1962, he was looking for a job as an editor and writer with an outdoor or science magazine. He found an opening with Nature and Science, a children's magazine published by The American Museum of Natural History. Pringle joined that magazine in early 1963 and during the seven years of that magazine's life, learned a lot about writing for young readers. His friend and editor…