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

Descriere: Renowned baking instructor, and author of The Bread Baker's Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain's full flavor potential--what Reinhart calls "the baker's mission." In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren't necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart's inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods--and all will come away thrilled by bread's new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 3/4 cups plus 1 tablespoon, not 3 1/4 cups.

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0,More than 100 recipes for sweet treats from New York Times bestselling author and Food Network star Molly Yeh's cozy kitchen on a sugar beet (and wheat!) farm, to be shared in potlucks, set on the counter for family snacking, or scarfed down in one sitting.Molly Yeh's favorite childhood memories are of being in the kitchen with her family, dipping into a tub of sugar to make rugelach, homemade Oreos, and more, so it's only fitting she married into a family who farm sugar beets. She and her husband, Nick, live and work on the Hagen Farm in East Grand Forks, MN, on the North Dakota border, which has been in operation since the 1870s, and farming sugar beets since the 1930s. In the decade plus since she moved to the farm, Molly has spent her time completely immersed in the world of sugar, both during her work hours, first as a baker and now as a recipe developer, bakery owner, and Food Network personality, and in her home life, running her business and family against the backdrop of the seasonal needs of a thriving farm.Molly speaks fluent sugar, so recipes for sweets come naturally--as does her drive to perfect them in flavor, texture, and ease of making. The recipes include a mix ...

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

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