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Peter Reinhart's whole grain breads : new techniques, extraordinary flavor

Author: Peter Reinhart
Publisher: Berkeley, Calif. : Ten Speed Press, ©2007.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.
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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Peter Reinhart
ISBN: 1580087590 9781580087599
OCLC Number: 122702030
Description: ix, 309 pages : illustrations (chiefly color) ; 27 cm
Contents: Following the flavor : a bread baker's journey back to whole grains --
From wheat to eat : a tutorial --
The theory and process of delayed fermentation --
The breads.
Other Titles: Whole grain breads
Responsibility: photography by Ron Manville.
More information:

Abstract:

Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.

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