September 24, 2007 - 1:07pm
Favorite Whole Grain Bread Books
My ideal bread book is one that doesn't even acknowledge the existence of refined flour. The Laurel's Kitchen Bread Book fits that description (I think - there may be a place or two where AP or bread flour is mentioned). All other whole grain books that I have found still seem to think that whole grains can't carry a bread. Even Peter Reinhart's latest book has "transitional" loaves. He's forgiven because those are in the minority.
There are a number of us whole-grainers around. Many of us have grain mills, and a few of us would prefer to go 100%. What books do you use? Do you bake the transitional loaves as written or do you substitute? Are there any other "pure" whole grain books around?
Rosalie