Reinhart, Peter. Bread Revolution: World-class Baking with Sprouted & Whole Grains, Heirloom Flours & Fresh Techniques. Ten Speed Press: Crown Publishing. 2014.
Cooking, baking and even breads have evolved in so many different ways, it can be hard to stay up-to-date. Taking the turmoil out of baking bread, Peter Reinhart offers helpful advice for both beginners and experienced bakers. Full of explanations, definitions, suggestions, and pictures, Bread Revolution will change the way you bake bread and how you view yourself as an accomplished chef…
A PENNY FOR MY THOUGHTS:
Being newer to the bread-making scene, I was excited to find a book to make the process healthier while successful. With explanations of different grains, flours and techniques, I was able to decipher what I wanted to use while choosing my desired outcome for the bread. Though not a book for everyone, I found this book very educational albeit a bit involved for the average cook. Actually making a few of the recipes though intrigued me to further investigate other methods, tools, ingredients and recipes. A beautiful book for a bread enthusiast, a natural baker or pastry chef; although, sure to delight even a beginner baker with an interest and available time to explore the recipes..
4.5 (out of 5) pennies
*I received a complimentary copy of Bread Revolution from Blogging for Books for my honest review*