Reinhart, easily one of the most esteemed baking instructors in the US, has always been willing to explore the ground that lies beyond standard practices, and here he shares the fruits of his experimentation with sprouted grain flours, sprouted grain pulps, and even flours made from such unusual sources as grape skins. He’s interested in loaves and boules, pizza doughs and crackers, muffins and biscotti—anything that can take advantage of the special qualities of these unusual flours. Offering careful explanations and not at all shy about reporting on ideas that seemed promising but failed to pan out, Reinhart provides an excellent choice for bread bakers who seek new challenges and want to learn from someone who shares that same spark of adventure.
Hardcover. Color photographs throughout.
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