The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Peter Reinhart's Whole Grain Breads

dblaaah's picture

Any problems with reducing sweetener in PR Whole Grain Breads?

January 19, 2011 - 12:21pm -- dblaaah

I have just picked up bread-baking again after a 30+ year sabbatical. I really like the breads I'm making from Peter Reinhart's WGB (100% whole wheat sandwich, multigrain struan, whole wheat mash); however, they are all a little sweet for my taste. Will there be any problem if I reduce the amount of sweetener (I've been using agave syrup) from that called for in the recipes? I am usually cooking these with the starter, not the biga, as I prefer as little yeast to be added as possible.

Thanks for any advice or help!

MommaT's picture

SOLD: Whole Grain Breads by Peter Reinhart

September 3, 2010 - 1:33pm -- MommaT


**** SOLD:  No longer available. ****


Used copy Peter Reinhart's Whole Grain Breads for sale; paring down the kitchen bookshelf.

Price:  $18.00 + shipping (est. $3.99 for standard shipping).  You can pay by paypal for the fastest turnaround.

In excellent condition with the exception of two recipes, which have seen a bit of water on them so the pages have rippled a little.  The jacket is intact and looks like new.

Joe_K's picture

I am new to baking bread.  I made a loaf of 100% Whole Wheat Sandwich Bread and Whole Wheat Mash Bread from Peter Reinhart's "Whole Grain Breads".  I made both of them in the Batard shape. During the proofing process, both loafs flattened out. The volume did increase as speciefied. It started out about 2.5" to 3" tall and ended up around 1.75".  It did not have any oven bounce.  I used a sheet pan and steam. I do not have a hearth stome yet. What should I do different?

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