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This bread cookbook is like a chem. textbook!

15 years ago

Reading some of the other posts reminded me that I've got this book from the library and I really want to try out some of the recipes before it's due. I've always had trouble with wheat bread (too dense, too flat, to bitter) so I saw this and had to check it out. This is not your ordinary cookbook by any means. Very technical instructions and lots of pages on different methodologies. It is highly recommended that all ingredients be weighed out also. I felt like I needed a chemistry degree to get through the first part of the book! Is anyone here familiar with the book or tried any of the recipes?

Oh, the book is "Peter Reinhart's Whole Grain Breads"

Here is a link that might be useful: Peter Reinhart book on Amazon

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