Reinhart's Whole Grain Breads suitable as first artisan book, or...?
I am still a neophyte to bread baking, but have been having great luck with dry yeast breads which has encouraged me greatly, and I'm really enjoying learning from all of you. I would like to venture more into some artisan breads and sourdoughs, but am really interested only in whole grain recipes, mainly for reasons of health and nutrition. My question is, is there enough of the basics covered in Reinhart's Whole Grains book to start there, or do I need something like the Bread Baker's Apprentice to build a knowledge foundation before progressing? Thanks for any insights shared!