Reinhart: BBA vs. Whole Grain Breads?
I have been baking (mostly whole grain) breads for many many years, but need to add some variety to the repertoire. My sourdough is almost perfect, and I can adjust timing I'm going to buy one of Peter Reinhard's excellent looking books.
I'm tempted to buy the Brea Baker's Apprentice, but Reinhart's "whole Grain Breads" is also tempting me. Which is better for an experienced enthusiastic baker looking for a deeper understanding and more inspiration?
Is there much replication of content? Is it worth having both?
Thanks in advance,