Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Peter Reinhart • Rizzoli • ISBN-13 978‑1607746515

Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques coverBread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques cover

Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

Peter Reinhart • Rizzoli

ISBN-10: 1607746514 · ISBN-13: 978‑1607746515

Canonical book record

Completeness 48

Cover quality: good

2manybooks editorial

A comprehensive exploration of modern bread-making techniques utilizing sprouted grains and heirloom flours to achieve superior flavor and texture.

Book metadata

Publisher: RizzoliPages: 249

Contributors

Author: Peter Reinhart

Inferred themes

Machine-inferred from catalog text. Not verified subjects.

Inferred: Artisanal Culinary ArtsInferred: Baking MethodologyInferred: Cereal ChemistryInferred: Food Science And TechnologyInferred: Whole Grain NutritionInferred: Artisanal BakingInferred: Baking ScienceInferred: Bread CraftInferred: Culinary TechniqueInferred: Professional Baking

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