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• Reinhart, Peter

With this whole grain follow-up to the acclaimed Bread Baker's Apprentice, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, Peter Reinhart's Whole Grain Breads is the definitive guide to baking incredible and healthful artisan-quality bread.

1. Anonymous User on 9/26/2007, said:

a great book everything i want and more more more

(6 people found this comment helpful, 0 did not)

2. Anonymous User on 9/15/2007, said:

This latest book from master bread baker Peter Reinhart is wonderful! Everything I had been hoping for and more. A must have for all bread bakers.

(6 people found this comment helpful, 0 did not)

3. Anonymous User on 12/23/2007, said:

If you loved Peter Reinhart's previous book The Bread Baker's Apprentice as much as I did, then you will definitely want to buy this book!

(4 people found this comment helpful, 0 did not)

4. Anonymous User on 6/12/2008, said:

this is the perfect bread book for those who want rich whole wheat breads that you would get in a bakery... well done!!

(0 people found this comment helpful, 0 did not)