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Bread Revolution

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

Bread Revolution( )
Author: Reinhart, Peter
ISBN:978-1-60774-651-5
Publication Date:Oct 2014
Publisher:Potter/Ten Speed/Harmony/Rodale
Imprint:Ten Speed Press
Book Format:Hardback
List Price:USD $30.00
Book Description:

Renowned baking instructor, and author of The Bread Baker's Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract...
More Description

Book Details
Pages:256
Detailed Subjects: Cooking / Courses & Dishes / Bread
Cooking / Specific Ingredients / Rice & Grains
Physical Dimensions (W X L X H):7.878 x 10.179 x 1.014 Inches
Book Weight:2.266 Pounds



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