October 16, 2014 - 9:22am
New book by Peter Reinhart
Has anyone seen the new book by Peter Reinhart? I noticed it as a new book in my library system. It is "Bread Revolution." Just curious if anyone has looked at it.
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Has anyone seen the new book by Peter Reinhart? I noticed it as a new book in my library system. It is "Bread Revolution." Just curious if anyone has looked at it.
I don't think it has been released yet. Amazon has the release date as October 21st. I will definitely buy this one.
Thanks for the heads up. I will take a look at it when it comes into my library. Apparently they have ordered it.
With a class he instructed earlier this year. I think its going to be another eye opener for bakers wanting more wholesome bread.
Now I am very intrigued. I have his whole grain book as well a 2 others. I am wondering if the new book abandons the technique that he used in the first whole grain bread book. I definitely will check it out when it becomes available.
if I remember right. Revolution? I'm not so sure after baking with sprouted grains for some time now but it is a nice switch from non sprouted ones:-) It is fun to sprout, dry and mill them to add another 2 days to the normal 3 day SD bake:-) Being retired,Ii like 5 day bakes.
Happy Sprouted Grain Baking
Their are several mills producing the flour.lindley mills was used at thr class if I am not mistaken.
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
except for the first one and the gluten free baking book, I own all Peter Reinhart's books, and look forward to this one. I just entered my Pane Siciliano adaptation as contribution to Zorra's World Bread Day 2014.
Karin
Missed World Bread Day again!
did, too. The time window is a bit small, but, fortunately, I had planned to blog about Pane Siciliano for a long time, so I had all the photos on hand.
Shall I ring the alarm bell for you next year? :)