Title: Bread Revolution
Author: Peter Reinhart
Publisher: Ten Speed Press
“Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginner bakers will rejoice in the demystification of ingredients and methods – and all will come away thrilled by bread’s new frontier,” the inside jacket cover touts in Peter Reinhart’s cookbook, Bread Revolution.
This two hundred and fifty-six page hardbound targets those looking for a new way to make bread using more naturalistic and gluten-free flours. After a five page introduction, the book is divided into six chapters, followed by an epilogue, resources, acknowledgements, and index. The back inside jacket contains the author’s biography.
This is not a bread book of recipe after recipe; it is a collection of a new way to make bread using different than the standard flours or grains. With fifty recipes, small to full-page colored photographs as well as ingredient charts and variations are included.
The first chapter is a twenty-five page tutorial covering tools, ingredients, and a glossary, along with how to work with the dough by stretching, folding, shaping, proofing, and scoring it. There are several question and answer highlighted boxes for more detailed information.
The short second chapter involves making a sourdough primer by explaining starters and the science of sourdough. Using a sprouted grain flour, directions are given on how to make a seed culture. Four phases covering five days can produce the mother starter.
With the bulk of the book being the third section regarding using sprouted flour, twenty-five recipes are given from wheat pancakes, breakfast focaccia, sandwich bread, volkornbrot, challah, and crackers to corn bread, biscuits, sweet potato brioche, cinnamon buns, sweet rolls, and croissants. All ingredients are in chart format having volume, ounces, grams, and percentages, followed by numbered instructions.
The fourth chapter has four recipes involving sprouted pulp breads and bagels while the fifth concentrates on whole grains and whole milling, offering nine concoctions, including a few gluten-free ones.
The last chapter views the next wave of experiencing sprouted grains with six options ranging from gluten-free focaccia to Cascara Seca and ProBiotein lean breads. For the experienced baker, the epilogue includes three complicated starts containing peach, Parmesan, or coffee bean “traps.”
Although the font is small, the book has a plethora of information regarding how to make healthy, full-grain bread using a new way to keep the nutrients in and the chemicals and preservatives out. Due to the in-depth approach, this book would be an ideal gift for the serious baker who is emphatic about making something unique and wholesome, but it may intimidate the beginner bread maker.
Thanks to Blogging for Books for furnishing this complimentary book in exchange for a review based on the reader’s honest opinion.
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GRAMMARLY was used to check for errors in this review.