The Bread Revolution by Peter Reinhart is a fresh new look at baking in a very traditional way. This book not only gives you step by step directions on how to make sprouted and whole grain breads, but it takes an in depth look at the milling process and the difference between 100% whole wheat and whole-milled flour.
I was especially pleased with chapter 1, a tutorial which is a thorough list of tools, ingredients, and instructions. This is the first time I’ve seen a tutorial in a cookbook. This chapter starts off with a list of tools that are used, and a description. Next is a list of ingredients and their definitions as well as their functions. The glossary of baking terms comes next which contains information that is extremely helpful in baking. The final pages of chapter 1 explain bakers math, and step by step direction on how to work with dough. If you ever wanted to know how to shape a baguette or a boule this book gives step by step directions with pictures!
The next chapter goes into detail about sourdough. How sourdough works, and making a sourdough starter. The detail in this section is great and includes day by day instructions.
Chapter 3 discuses sprouted flour breads. The author includes step by step directions on how to sprout and dry grains for flour. I’ve wanted to make my own sprouted flour for awhile and after reading this chapter I feel that I have all the tools I need to begin. This is also where the recipes begin. Sprouted wheat pancakes, sprouted whole wheat bread, and sprouted wheat bagels are just the start. The recipes are easy to understand and very informative.
I’ve never heard of Sprouted pulp breads, but that’s what the next chapter is all about. “For sprouted pulp, instead of drying the sprouted grain run the sprouts through a meat grinder.” This sounds like a time saver to me, and I can’t wait to give it a try.
Chapter 5 is talks about whole grain vs. whole milled. It’s actually two very different processes, whole milled being much more complete. A slew of whole milled recipes follow including whole wheat currant pretzels, and whole wheat and raisin English muffins.
“The Next New Bread Frontier” and “The Road Ahead” come next in this beautiful book. These chapters explains using Prebiotics, grape skins, and dried pulp of coffee in baking and includes several recipes. I doubt I will ever dive this deep into baking in my kitchen, but its interesting information and possibly the future of baking.
Overall this book is really well put together and I recommend it to anyone that wants to dive deeper into making sprouted and whole grain breads. Now, off to go sprout some wheat to make some bread!
“I received this book from Blogging for Books for this review.”