Bread Revolution: World-Class Baking with Sprout

RenownedbakingauthorandinstructorPeterReinharthasalwaysbeenontheforefrontofthebreadmovement--fromhisseminalwork,"TheBreadBaker'sApprentice,"totoday.In"BreadRevolution,"heexploresthecutting-edgedevelopmentsinbreadbaking,withfiftyrecipesandformulasthatusesproutedflours,wholeandancientgrains,nutandseedflours,alternativeflours(suchasteffandgrapeskin),andallergy-friendlyandgluten-freeapproaches.Anewgenerationofbakersandmillersaredevelopinginnovativefloursandbakingtechniquesthataredesignedtoextractthegrain'sfullflavorpotential--whatReinhartcalls"thebaker'smission."Inthislushlyphotographedprimer,Reinhartdrawsinspirationfromthesegroundbreakingmethodstocreatemasterrecipesandformulasanyhomebakercanfollow,includingSproutedSandwichRyeBread,Gluten-FreeMany-SeedToastingBread,andSproutedWheatCroissants.Inmanyinstances,suchaswithsproutedflours,prefermentsaren'tnecessarybecausesomuchoftheflavordevelopmentoccursduringthesproutingphase.Forgrainsthatbenefitfromsoakers,bigas,andsourdoughstarters,Reinhartprovidesthepreciseguidancethathasmadehimsuchatrustedexpertinthefield.AdvancedbakerswillrelishReinhart'sinventivetechniquesandexactingscientificexplanations,whilebeginningbakerswillrejoiceinhisdemystificationofingredientsandmethods--andallwillcomeawaythrilledbybread'snewfrontier.