wholesale Peter Reinhart's Whole discount Grain Breads: New Techniques, Extraordinary 2021 Flavor outlet online sale

wholesale Peter Reinhart's Whole discount Grain Breads: New Techniques, Extraordinary 2021 Flavor outlet online sale

wholesale Peter Reinhart's Whole discount Grain Breads: New Techniques, Extraordinary 2021 Flavor outlet online sale
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In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.

We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?

Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.

And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.

Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

From Publishers Weekly

Bread is back, Reinhart ( The Bread Baker''s Apprentice) asserts, and it''s better than ever after being villainized during the anticarbohydrate diet fads; his manifesto of renewal, this enthusiastic tome featuring the kinds of whole grain breads he sees as the way forward, will be eagerly received by serious bakers. In three useful preliminary chapters, Reinhart describes how he developed the delayed fermentation process that makes these breads delicious as well as wholesome, dissects wheat''s route from stalk to loaf and patiently walks through the new technique''s theory and process, in order to arm bakers with every bit of information before they start kneading. The level of technical detail and demand for scientific precision may overwhelm amateurs, but anyone with some experience working with bread dough and starters, as well as a desire to get to the next level, will be gratified by Reinhart''s intense but friendly approach. In the more than 50 recipes, from a variety of breads including multigrain loaves, whole wheat cinnamon buns, brioche and crispy lavash, Reinhart builds on the first chapters with detailed commentary on ingredients and preparation, encouraging bakers to own the process but never leaving them in the lurch. Whether or not a home baker is looking for healthier recipes, Reinhart''s peerless way of writing about bread is sure to inspire a new respect for whole grains. Color photos not seen by PW. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“We’ve always known how good whole grain breads are for us, but we’ve also known how they’re usually heavy, dense, and sort of boring. Now here comes Peter Reinhart, a passionate bread scientist who has figured out fifty-five different ways to make whole grain breads light and delicious. His work is nothing short of revolutionary.”

–Sara Moulton, Food Network host and author of Sara’s Secrets for Weeknight Meals


“No one is better qualified–either as a teacher or as a baker–than Peter Reinhart to tackle the complex subject of whole grain breads. His techniques and recipes are easy to follow and yield excellent results every time. Peter and his breads are the real thing.”

–Nick Malgieri, author of How to Bake and A Baker’s Tour


Whole Grain Breads is a beautiful and important work, which is no big surprise coming, as it does, from Peter Reinhart. Everything here is a gift: the breads themselves (both described and pictured), the poetic voice, the story, the technique, and the generous spirit. Read this from cover to cover, and you will find yourself looking at all food differently, from a new height and a deeper appreciation.”

–Mollie Katzen, author of The Moosewood Cookbook


“I’ve spent years following directions from more than a dozen bread baking books. I’ve babied bowls of dough in various stages of fermentation, and I’ve only ended up with bread that tastes like an inner tube. Peter has unraveled the mystery of baking, and I now approach this intimidating subject with confidence.”

–James Peterson, author of Cooking


“Peter Reinhart is a gifted teacher who explains the science of bread dough in easy-to-understand language. Using Peter’s innovative techniques for enhancing both enzyme and yeast activity and following with his gentle, clear-cut guidance, even a beginner can master sourdough starters, pre-ferments, soakers, and mashes to make incredibly flavorful whole grain breads.”

–Shirley Corriher, author of Cookwise

From the Publisher

* 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.

From the Back Cover

"We''ve always known how good whole grain breads are for us, but we''ve also known how they''re usually heavy, dense, and sort of boring. Now here comes Peter Reinhart, a passionate bread scientist who has figured out fifty-five different ways to make whole grain breads light and delicious. His work is nothing short of revolutionary."
--Sara Moulton, Food Network host and author of Sara''s Secrets for Weeknight Meals

"No one is better qualified--either as a teacher or as a baker--than Peter Reinhart to tackle the complex subject of whole grain breads. His techniques and recipes are easy to follow and yield excellent results every time. Peter and his breads are the real thing."
--Nick Malgieri, author of How to Bake and A Baker''s Tour

"Whole Grain Breads is a beautiful and important work, which is no big surprise coming, as it does, from Peter Reinhart. Everything here is a gift: the breads themselves (both described and pictured), the poetic voice, the story, the technique, and the generous spirit. Read this from cover to cover, and you will find yourself looking at all food differently, from a new height and a deeper appreciation."
--Mollie Katzen, author of The Moosewood Cookbook

"I''ve spent years following directions from more than a dozen bread baking books. I''ve babied bowls of dough in various stages of fermentation, and I''ve only ended up with bread that tastes like an inner tube. Peter has unraveled the mystery of baking, and I now approach this intimidating subject with confidence."
--James Peterson, author of Cooking

About the Author

PETER REINHART is widely acknowledged as one of the world''s leading authorities on bread. He is the author of six books on bread baking, including the 2008 James Beard Award-winning Whole Grain Breads; the 2002 James Beard and IACP Cookbook of the Year, The Bread Baker''s Apprentice; and the 1999 James Beard Award-winning Crust and Crumb. He is a full-time baking instructor at Johnson and Wales University and the owner of Pie Town restaurant in Charlotte, North Carolina, and is the host of the popular video website, PizzaQuest.com.

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4.6 out of 54.6 out of 5
455 global ratings

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Top reviews from the United States

Dave
5.0 out of 5 starsVerified Purchase
Accessible. Not too complicated. Not too simple.
Reviewed in the United States on July 21, 2018
I bought this after buying Reinhart''s "Crust and Crumb" and "The Bread Baker''s Apprentice." Reinhart has hit the right spot for me. Though Chad Robertson''s two bread books ("Tartine Bread" and "Tartine No. 3") are still the ultimate... See more
I bought this after buying Reinhart''s "Crust and Crumb" and "The Bread Baker''s Apprentice." Reinhart has hit the right spot for me. Though Chad Robertson''s two bread books ("Tartine Bread" and "Tartine No. 3") are still the ultimate gourmet bread books (to me at least), Reinhart''s style, delivery and organization make great bread baking more accessible.

Reinhart''s best recipes still use "sponge" and "soaker", so it''s not quite as simple (set-and-forget) as the Jeff Hertzberg/Zoe François series of "... in Five Minutes a Day" books. So, for super simple, KISS-style, I''d recommend the latter.

If you already have Reinhart''s C&C and TBBA, and are really into 100% whole wheat/whole grain, this is still pretty much a must-buy.

Reinhart does a bit better than the others in explaining the types of wheat and flour. If your grocer doesn''t carry any flour other than the basics, bread/all-purpose/self-rising/cake/pastry/whole-(red)wheat, visit your nearest Indian/Pakistani (aka Indo-Pak) grocery store for more types of whole grain wheat flour. I love the "sharbati" whole wheat, and the Sher brand (Canadian/US grown) 100% whole grain durum wheat flour, the "Fiber Walla". Sher''s "Desi Style" durum flour is nice, but is not 100% whole grain according to their customer service.
53 people found this helpful
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idateacher2Top Contributor: Baking
5.0 out of 5 starsVerified Purchase
Stick with it, totally worth it
Reviewed in the United States on October 4, 2017
It took me a while to love this book. There is a lot to read before you make that first loaf, and then when you get there you find a giant time management issue if you work full time. So, I started with an easier straight dough recipe. Eventually curiosity got the best of... See more
It took me a while to love this book. There is a lot to read before you make that first loaf, and then when you get there you find a giant time management issue if you work full time. So, I started with an easier straight dough recipe. Eventually curiosity got the best of me and I tired the sandwich recipe in here. Wow! The difference between a a straight dough made in 2hours or do and this is significant. Straight dough makes tasty bread compared to the junk in the grocery store if you use fresh milled flour. This book though will ramp you up to a while different level. My family all noticed on the first but the huge difference. Technique is not hard, but does require you to plan ahead. I now do 6lives on a weekend and freeze 5, so not much of a hassle at all. The bread is totally worth it, as it''s purchasing this book!
50 people found this helpful
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sharon wilkinson
5.0 out of 5 starsVerified Purchase
WOW...I mean MMM
Reviewed in the United States on December 31, 2018
I have always been a very good cookie and pie baker; but yeast breads were not my thing. And I never believed that 100% whole wheat could ever be light and delicious. But I got this book and dove right into the Whole Wheat Sandwich Bread. OMG!!! Success on my first try.... See more
I have always been a very good cookie and pie baker; but yeast breads were not my thing. And I never believed that 100% whole wheat could ever be light and delicious. But I got this book and dove right into the Whole Wheat Sandwich Bread. OMG!!! Success on my first try. I don’t know why it worked since I haven’t read the book yet. But it does. Using my freshly ground grains the taste is heavenly. Chef Reinhardt provides a recipe for BIGA, whatever that is; but says I can substitute my own sourdough (wild yeast) starter...which I did. Chef says cut up the BIGA, but I’ve never heard of a starter that was firm enough to cut. So I ended up adding almost 1/4C extra flour to get it workable. Other than that followed the recipe exactly. And life just got better.
24 people found this helpful
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Jenifer Stark
5.0 out of 5 starsVerified Purchase
as Reinhart''s overnight soaking methods are so easy to learn
Reviewed in the United States on July 30, 2016
If you want to make reliably delicious, 100% whole wheat bread, this is your book. I use it frequently, as Reinhart''s overnight soaking methods are so easy to learn. The only thing I would say is that the book''s strength is in his sandwich bread and rustic bread recipes.... See more
If you want to make reliably delicious, 100% whole wheat bread, this is your book. I use it frequently, as Reinhart''s overnight soaking methods are so easy to learn. The only thing I would say is that the book''s strength is in his sandwich bread and rustic bread recipes. His desert recipes and recipes from specific traditions (challah, et. al.) sometimes needed modification. But once you have mastered his method with the sandwich and lean doughs, it''s easy to make your own changes to improve the density of those specialty breads. I have this book to thank for the fact that we now eat mostly whole wheat bread at home and would absolutely give it to any fellow baker.
57 people found this helpful
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Sophy0075
4.0 out of 5 starsVerified Purchase
An instructive, easy to read and fun guide for successful whole grain bread baking
Reviewed in the United States on May 12, 2017
Lots of information here, not just a cookbook, Mr Reinhart provides the "why" different flours produce different risings. His writing is clear and the book layout is easily read. The recipes are easy to follow and to adapt. His guidance is highly instructive (knead... See more
Lots of information here, not just a cookbook, Mr Reinhart provides the "why" different flours produce different risings. His writing is clear and the book layout is easily read. The recipes are easy to follow and to adapt. His guidance is highly instructive (knead with wet hands and the dough won''t stick! Who knew?)

I started with the Transitional Sandwich Bread and have been combining that with the recipes for Anadama, Cinnamon Bread/Rolls, and the lusher, richer holiday breads. I''ve used sprouted wheat, oat bran, flax seed, and raisins in conjunction with varying ratios of whole wheat flour and bread flour. (I use honey or barley malt instead of sugar, and plain yogurt or buttermilk instead of water, as each adds a fuller dimension of flavour). I''ve followed both the weight and volume measurements in my baking. In all instances, my whole wheat breads have risen far more satisfactorily than before I found this book - and the bread flavours are excellent.
33 people found this helpful
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Persnickety one
5.0 out of 5 starsVerified Purchase
An epiphany
Reviewed in the United States on July 9, 2020
I got this book because it was recommended by Anson Mills. I''ve always loved whole grain breads, but I''ve never been able to bake really good whole grain bread before. Reinhart''s technique has tilted the table to where I bake every day or two and am having a hard time... See more
I got this book because it was recommended by Anson Mills. I''ve always loved whole grain breads, but I''ve never been able to bake really good whole grain bread before. Reinhart''s technique has tilted the table to where I bake every day or two and am having a hard time eating store bought bread. The book is definitely worth it for the delayed fermentation technique. But I think the magic of it is the insistence that you read the first eighty or so pages before you start to bake and you start with just a basic sandwich loaf until you master the technique. I am still working on that first recipe to get the taste and the texture right. I feel like I now know what I have been doing wrong over the years (starting with whole wheat flour that has been stored at room temperature for months). This book came as a true epiphany.
10 people found this helpful
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Dan Galbraith
5.0 out of 5 starsVerified Purchase
I have finally made 100% whole wheat bread I enjoy eating, and I look forward to trying some ...
Reviewed in the United States on December 27, 2014
For many years, I would try every so often to make whole grain bread, and always get the same result:"Another two hundred of these, and I can build that outdoor fireplace I''ve always wanted". With this book, I have finally made 100% whole wheat bread I enjoy eating,... See more
For many years, I would try every so often to make whole grain bread, and always get the same result:"Another two hundred of these, and I can build that outdoor fireplace I''ve always wanted". With this book, I have finally made 100% whole wheat bread I enjoy eating, and I look forward to trying some of the other variations in the book. The process is pretty straightforward, and the time investment not too burdensome - most of the work is small bursts of activity with long pauses in between. I especially liked making the sourdough starter from scratch, it was easy. The two major insights in this book are that you should do all measuring by weight instead of volume, and whole grain baking requires more hydration (fluids) than baking with white flour. There is a lot of information about baker''s ratios that I have not seen elsewhere.

A word of advice: spring for the paper version, skip the kindle version. The pagination is messed up, and recipes are hard to follow because they are spread out over multiple pages, instead of on a single page, as it is laid out in the hardcover version. Difficult to flip pages on an iPad when your hands are covered in gooey dough.
52 people found this helpful
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Carol W.
5.0 out of 5 starsVerified Purchase
Best for whole grain breads
Reviewed in the United States on June 1, 2021
Before restarting my whole grain bread making after a decades-long hiatus, I checked out several library books on bread. This one met my need with a focus on whole grain breads. ( His previous best seller, "The Bread Baker''s Apprentice" gives a wide variety of yeasted... See more
Before restarting my whole grain bread making after a decades-long hiatus, I checked out several library books on bread. This one met my need with a focus on whole grain breads. ( His previous best seller, "The Bread Baker''s Apprentice" gives a wide variety of yeasted white breads. Beranbaum''s "The Bread Bible" is also excellent).
Producing a high light whole wheat loaf can be difficult. Written for the home baker (with a gram scale), this book covers all the secrets gleaned through decades of successful bread making, and presents them as the instructor he is. . I was familiar with some of the "tricks", but didn''t know the precise amount to add. Adding vital wheat gluten, diastatic malt, or potato flour in the wrong proportion is like taking the wrong dose of a medicine: The "cure will be worse than the disease"!
With abundant photos and detailed instructions for dozens of breads, rolls, even crackers, , Reinhart walks you through the delayed fermentation process that results in the best flavor, texture and crust.
I saved money by reviewing library books before buying a copy of the best bread books for my needs, and saved more by buying a used copy. The book arrived in near-pristine condition, beautifully packed. Thanks, dennis4643!
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Top reviews from other countries

Eleanor Burne-Jones
5.0 out of 5 starsVerified Purchase
Love it
Reviewed in the United Kingdom on October 20, 2020
I find his instructions clear and helpful, and the results are reliable, it''s a really helpful book and inspiring as well. It''s so good to find a book dedicated to baking with the flours I love best.
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Computer Junkie
5.0 out of 5 starsVerified Purchase
Good Buy For Me, & Glad I Bought It!
Reviewed in the United Kingdom on October 7, 2015
Good Book For Me
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tasos
5.0 out of 5 starsVerified Purchase
perfect!
Reviewed in the United Kingdom on May 2, 2012
Flavorful breads excellent techniques and all the theory you need to know. I had always trouble to develop gluten with whole grain flour. No more. Its a must have even for those who dont like wholegrains..!
2 people found this helpful
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Datahelp
5.0 out of 5 starsVerified Purchase
excellent book
Reviewed in the United Kingdom on September 20, 2011
I am new to bread making, tried out a few breads and they worked and tasted great, simple instructions which is always a good thing, I would recommend getting this book.
3 people found this helpful
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Lynellen Kennard
3.0 out of 5 starsVerified Purchase
Be careful, there are significant errors in measurements in recipes
Reviewed in Canada on June 22, 2017
I love Peter Reinhardt''s books on baking and breads so I was looking forward to this book. While I love the information in it and found it a fascinating journey into the why and wherefore of wholemeal bread baking, in making up the recipes I noticed first of all that there...See more
I love Peter Reinhardt''s books on baking and breads so I was looking forward to this book. While I love the information in it and found it a fascinating journey into the why and wherefore of wholemeal bread baking, in making up the recipes I noticed first of all that there are errors in the actual recipe text (the word ''soaker''is used when it should have been ''starter'', 14 gms is mentioned when it should be 14 oz which is a major difference, no doubt there are others). Then I found that my doughs were far wetter than described. After 3 tests with the same results, I went back and compared volume measures with weights and discovered that they didn''t match up at all. An example is in the recipe for the mother starter where it calls for 2/3 cup of of starter, or 99 gms. That volume is 199 gms. I presume it should be 1/3 cup, which is 99 gms. In the wild yeast starter it asks for 1/2 cup plus 2 tblsp water or 142 gms. That volume weighs 125 gms. No wonder my doughs were too wet! The book is great, but check and double check the amounts. I was really feeling defeated by the breads, which was getting me down, until I rechecked all the measurements. These should have been caught in the proof reading.
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