The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

P. Reinhart's Whole Grain Breads

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martin

P. Reinhart's Whole Grain Breads

I picked up the book last week at KinoKunya in Kuala Lumpur. I am still reading it, there is quite a lot to read. I bought the book because I have the earlier one The Bread Baker's Apprentice and found it full of useful information that improved my bread baking.

 

My wife and I bake a range of Vegan/Organic Breads. I have found that Peter's Recipes are quite easy to convert to Vegan.

 

I would recommend both books, but to anyone contemplating Whole Grain Baking get the whole Grain Breads because it does require care to produce a tender and (relatively) light product.

One of the other  problems I face here is that any sign of a dark crust can affect the saleability of the loaf. Malaysians will say any browning is carbon and therefore cancer causing.

 Take care and thanks Peter for the great book

 

Martin Prior