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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor,New
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In this followup to his awardwinning book The Bread Baker?s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you?ve ever had.We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible.And because his approach is also simpler and less labor intensive than conventional techniques, you?ll choose to make and eat these breads. His fiftyfive recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steelcut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that whiteflour counterparts pale in comparison.Written in Reinhart?s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with stepbystep photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart?s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the size of Peter Reinhart's Whole Grain Breads? A: The book measures approximately nine point twenty-nine inches in length, one point zero two inches in width, and ten point two inches in height.
- Q: How many pages does this book have? A: This book contains three hundred twenty pages, providing ample content for readers interested in baking whole grain breads.
- Q: What type of binding does this book have? A: Peter Reinhart's Whole Grain Breads is bound in hardcover, ensuring durability and longevity for frequent use.
- Q: What techniques are taught in this book? A: The book features groundbreaking methods for baking whole grain breads, including a delayed fermentation method that simplifies the process.
- Q: Is there a tutorial included in the book? A: Yes, there are introductory chapters that provide a tutorial with step-by-step photographs for beginners.
- Q: What types of bread recipes are included? A: The book includes fifty-five recipes for whole grain sandwich, hearth, specialty breads, bagels, and crackers.
- Q: How do I bake with the methods in this book? A: You can follow the detailed recipes and techniques outlined in the book, which simplify the baking process for all skill levels.
- Q: Is this book suitable for beginner bakers? A: Yes, the book is suitable for beginners, featuring clear instructions and beginner-friendly techniques.
- Q: Can advanced bakers benefit from this book? A: Yes, advanced bakers will find innovative techniques and scientific explanations that enhance their baking skills.
- Q: How should I store this book? A: Store the book in a cool, dry place on a bookshelf to prevent damage and ensure its longevity.
- Q: How do I clean the pages of the book? A: To clean the book, gently wipe the covers with a damp cloth; avoid getting the pages wet.
- Q: Is this book safe for children? A: Yes, the book is safe for children, focusing on baking techniques that can be enjoyable for family activities.
- Q: What should I do if the book arrives damaged? A: If the book arrives damaged, contact the seller for return or replacement options as per their return policy.
- Q: Are there any special ingredients required for the recipes? A: Yes, the recipes incorporate widely available whole wheat flour and other grains like rye, barley, and quinoa.
- Q: Does this book cover baking science? A: Yes, it includes discussions on baking science and the properties of various grains.