Bread Revolution - World-Class Baking (gnv64) torrent

Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques
by Peter Reinhart
Ten Speed Press | October 2014 | eISBN: 978-1-60774-652-2| ePUB | 218 pages| 22.5 mb
http://www.amazon.com/Bread-Revolution-World-Class-Sprouted-Techniques-ebook/dp/B00JYWW486

Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement—from his seminal work, The Bread Baker’s Apprentice, to today. In Bread Revolution, he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.
A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.
In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.
Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.

About the Author
PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including Crust and Crumb and The Bread Baker's Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award-winning Peter Reinhart's Whole Grain Breads.

CONTENTS
Introduction
CHAPTER 1 - TUTORIAL
CHAPTER 2 - A SOURDOUGH PRIMER
CHAPTER 3 - SPROUTED FLOUR BREADS
CHAPTER 4 - SPROUTED PULP BREADS
CHAPTER 5 - WHOLE GRAINS AND WHOLE MILLING
CHAPTER 6 - THE NEXT NEW BREAD FRONTIER
EPILOGUE - IS THE ROAD LESS TRAVELED THE ROAD AHEAD?
Resources
Acknowledgments
About the Author
Index