Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

Reinhart, Peter

Berkeley, CA, 2007

By Ten Speed Press
$26.00 USD
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Details

Hard Covers, dust jacket, 309 pages, 9.25x10.25 in [28.5x26 cm]. Colour photographs.

Condition

Dust Jacket: rubbed, corners worn, closed tear along top edge, lightly creased at spine.

Book: rubbed, corners bumped, stained, edgeworn at spine. Interior clean and unmarked.

Notes

The book introduces innovative techniques—especially the use of pre-doughs like soakers and starters—to overcome the density and bitterness often associated with whole grain baking. Reinhart explains the science behind these methods, showing how they enhance flavor, nutrition, and structure.

Combining clear instruction with a wide range of recipes, the book helps bakers produce soft, flavorful whole grain breads at home while deepening their understanding of the bread-making process
ISBN

9781580087599
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