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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques von [Reinhart, Peter]
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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques Kindle Edition

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Länge: 256 Seiten Sprache: Englisch
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“Peter Reinhart writes books that change the way people bake. Bread Revolution is about innovation, possibility, and the future of bread. By exploring new flours and techniques, Peter once again proves that bread is very much alive, versatile, and still evolving. And true to form, he has written a book that will undoubtedly inspire readers to experiment and bake with confidence.”
-Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home and author of The Photography of Modernist Cuisine

“There is so much more to baking than buying a bag of white flour and venturing forth. Home bakers and professionals need this book to open their minds to the potential of baking more flavorfully with whole grains and new kinds of flours. With Peter’s terrific book as a guide, you are going to eat better and healthier the sooner you get started.”
-Ken Forkish, author of Flour Water Salt Yeast

“Peter Reinhart’s passion for all things bread and his decades-long role in the American bread revolution make him the perfect teacher. I wholeheartedly embrace his philosophy and greatly admire his ability to not only share the fundamentals of bread, but also to raise awareness about this important bread crossroads, where we can choose to bake with sprouted and artisanal flours of non-commodity grains grown for flavor and nutrition. Imagine that!”
-David Kinch, chef-proprietor of Manresa and author of Manresa


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.

*Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups.

From the Hardcover edition.


  • Format: Kindle Edition
  • Dateigröße: 22310 KB
  • Seitenzahl der Print-Ausgabe: 256 Seiten
  • Verlag: Ten Speed Press (21. Oktober 2014)
  • Verkauf durch: Amazon Media EU S.à r.l.
  • Sprache: Englisch
  • ASIN: B00JYWW486
  • Text-to-Speech (Vorlesemodus): Aktiviert
  • X-Ray:
  • Word Wise: Nicht aktiviert
  • Verbesserter Schriftsatz: Nicht aktiviert
  • Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
  • Amazon Bestseller-Rang: #479.132 Bezahlt in Kindle-Shop (Siehe Top 100 Bezahlt in Kindle-Shop)

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Die hilfreichsten Kundenrezensionen auf (beta) HASH(0x94530948) von 5 Sternen 66 Rezensionen
72 von 74 Kunden fanden die folgende Rezension hilfreich
HASH(0x95502390) von 5 Sternen Excellent primer on baking with sprouted flours 11. November 2014
Von Namafe - Veröffentlicht auf
Format: Kindle Edition Verifizierter Kauf
I preordered this book a couple of months ago, then totally forgot about it until I stumbled upon it in my kindle library. The very same day I grabbed some sprouted wheat flour and some sprouted spelt flour from Whole Foods (they had the One Degree brand from Canada, one that is recommended in the book).

Reinhart starts with very easy recipes to let you get a feel four this new kind of flour, and I followed his lead, whipping together the pancake dough the very next morning. The recipe called for buttermilk, but I only had plain yoghurt and milk, so I mixed equal parts of that to substitute. Within 5 minutes I had the first batch in the pan, and my 12 year old son declared them the best pancakes he ever had. They were moist and chewy, slightly sweet despite having only 1 tsp of sugar in them, and crispy outside.

And they are healthy and nutritious - perfect score in my book!

Next stop was the muffin recipe. This one came together within minutes too, and I opted for the banana walnut option. They turned out fantastic, without any of the dreaded bitter whole wheat under notes whatsoever. By now I was really exited and decided to go for the sprouted whole wheat bread next.

That recipe left me a little frustrated. I am not new to baking bread, and my home grown sourdough starter has been a permanent resident in my fridge for over two years now. I usually prefer baking with that, because with commercial yeast I tend to end up with over proofed yet under fermented dough. But reinhart recommends to try the commercial yeast version first, so I did.

The project reminded me of my early bread days with the 'Aartisan breads in 5 minutes a day' formula I started out with years ago. Just 4 ingredients, commercial yeast, no hands on other then the stretch and fold procedure, and above all, very small dough volume per loaf. The recipe yields a little less than 2 pounds of dough for two loaves.

The dough came together in a flash and firmed up almost instantly. It felt very stiff, despite the extra water the recipe calls for. I decided not to add too much more, waiting instead how it would all pan out. Further following the recipe I diveded the dough in half after it had doubled in size, which still left me with two very small balls. I decided to bake one as a hearth bread, and the other in a loaf pan. So I shaped the loaves and let them proof.

Now, my kitchen is a 75 degrees or so, so knew upfront I had to keep proofing times short. The book said between 1 and 1 1/2 hors. But because the loaves were so small, they proofed in far less than an hour, and my oven wasn't hot enough by the time they had to go in. The recipe time frames really don't work for such small loaves. Also, less than 1 pound of dough was not enough to fill my loaf pan even half way up. After the rise to 1 1/2 half time it's size it didn't sprang much more in the oven, partly because it was already over proofed, partly because there is not much oven spring to be expected in a 375 oven to begin with.

So the final breads were short and stunted, but the crumb, though missing any big irregular holes was soft and creamy, not really dense at all. My 10 year old daughter declared it the best bread I ever baked, and gobbled up half a loaf with just butter on top in one sitting.

So - I decided to let my starter loose on the last bit of sprouted flour I had left after the pancakes, muffins, and yeasted bread. It was only enough for half a batch, and my starter hadn't been refreshed for 3 1/2 days or so, but I plunged ahead anyway. As before, just stirring the water in the flour immediately firmed it up. I ended up not kneading at all, just gently stretching and folding it in 15 minute increments, and every time I did, I dumped in more and more water. I wish I weighed how much water I ended up using, but I arrived at at least if not more than 100% hydration. The dough turned out very wet, yet firm, and needed 5 hours of proofing time before I felt it was time to shape it. One hour later (not 2 or 3 hours later as stated in the book!) I threw it in a 475 presteamed oven onto a baking stone, steamed again, closed the door, and watched.

It sprang up beautifully within 5 minutes, the score opened up nicely and ended up in a big ear I could carry the bread with. It looked done within 35 minutes or so, with a nice golden crust, but as it sat and cooled, I decided it needed 10 to 15 minutes longer in the oven, probably because of the mega hydration.

In short, it was the best loaf I ever baked.

If you start baking with these flours, be prepared to use much more water than in conventional doughs. How much depends on what brand of flour you use I guess. I just kept adding water as much as the dough would take while patiently stretching and folding away every 30 minutes or so. The breads turn out mildly sweet, with a creamy texture and are a pleasure to eat. I felt no blood sugar spike whatsoever from it, and two slices with butter for breakfast sustained me well without hunger pangs for 4 hours or so.

I am looking forward to baking from this book regularly, I think it will be my new bread bible from here on out.

Thanks and kudos to Peter Reinhard for introducing these amazing new flours, and how to bake with them!
67 von 69 Kunden fanden die folgende Rezension hilfreich
HASH(0x95084720) von 5 Sternen Good but... 27. Oktober 2014
Von Talvi - Veröffentlicht auf
Format: Gebundene Ausgabe
The Bread Revolution is a difficult book to review simply because it is definitely something intended for the very serious cook/chef (which I am not). You'll need to have a good cooking/culinary background and be willing to spend a lot of money and time to find the ingredients/materials/tools and then make the distinct breads. For some, it is a labor of love. For others, it is a profession. But for the casual hobbyist, this book could be very daunting.

Contents: A large chunk of the recipes are for sprouted flours. Then there are sections on whole grains/whole milling and 'new bread frontiers' including grape skin flour and probiotein lean bread. Recipes include: sprouted whole wheat muffins, whole wheat currant pretzels, high extraction pain au levain, grape skin flour crackers, sprouted wheat croissants, and many more. There are quite a few recipes with many different types of bread items - from bagels to crackers to muffins. There is a very academic discussion about grains in the beginning and then resources on where to get the specialty items at the end.

A lot of the book is a discussion about where artisan breads are going and the author's thoughts about the 'gluten free' and Wheat Belly phenomenons. He discusses the health benefits and problems with the various bread products and why the recipes in this book are different.

Those looking to really understand grains will find this book very informative. The author treats bread making as a never ending educational endeavor of continuous improvement and reinvention. And as fascinated by the whole world of breadmaking as he is, it may not necessarily translate to the readers as a similar fascination.

So yes, the book is very well done, very informative, and presents bread in a way that I've never seen broached. It is worth a 4 star rating. But was I inspired to try any of the recipes in here? Unfortunately, no. A lot of this went over my head. Also problematic was the digital version had very small type that was nearly impossible for me to read, even on my computer. I would suggest the hard copy for those interested in purchasing Bread Revolution.

Reviewed from an ARC.
43 von 45 Kunden fanden die folgende Rezension hilfreich
HASH(0x94a49ef4) von 5 Sternen Extraordinary book on interesting approaches to bread baking, has something for everyone 21. Oktober 2014
Von Kat L - Veröffentlicht auf
Format: Kindle Edition
I grew up near Brother Juniper's bakery, and have been somewhat obsessed with his Struan bread ever since. I probably own 15 books specifically devoted to bread, and Bread Revolution adds something completely new to my collection.

There is an abundance of widely varied recipes in this book, including at least six gluten-free recipes, none of which overlap with his previous recipes in "The Joy of Gluten-Free, Sugar-Free Baking". The recipes for sprouted grain breads highlight how making a simple change, from whole wheat to sprouted whole wheat, can completely change the other ingredients necessary for a successful loaf. Tartine Book no 3 did discuss bread baking with sprouted grains, but did not offer as many recipes nor as many different applications (here Peter discusses english muffins, pancakes, bread, croissants, Struan bread, just to name a few out of the 29 sprouted goodies). The methods the two books list for sprouting grain at home differ somewhat, so I will be curious to discover whether there is any difference in the final product. It certainly requires some time and work to make flour from sprouted grains at home, but if that's not for you, Peter points out the vendors that offer them and their increasing available in regular supermarkets. Assuming you buy your sprouted flour, in many cases these breads can be made quickly and will be ready in only a few hours. Or if sprouted flour doesn't interest you, there are also 13 recipes for starter-based baking (most of which are a two-day affair).

As far as the grape-skin breads go, I was a bit dubious about what the price would be - most recipes call for 1/4-1/2 cup of grape skin flour, which seem to all go for $6.50 per 1/2 lb on the listed resource. It's definitely not cheap, but it's also not much more expensive than other gluten-free flours or the artisan/ancient grains in general. On the other hand, the BioProtein goes for $29.95 per lb, although it is added at a 1-2% ratio to the flour so it will last a while if these breads are all you use it in.

For me, the most exciting section is the epilogue - the discussion on using different foods to attract different yeasts to a starter is quite interesting, and I am looking forward to testing whether I can taste a difference in bread started from a peach trap versus a coffee-bean trap.

I really like how meticulous Peter is in guiding the reader through the complete process of bread baking, from initial conception to potential variations. He does assume some familiarity with bread baking up front, but reading his directions thoroughly should give most people a firm foundation in what to expect. Recipes include measurements for each ingredient by volume, weight, and baker's percentage. There are quite a few photographs to show what the dough and finished products should look like. There is a huge amount of information here that should be new to most bread bakers and the effort to make these recipes accessible to the home cook really shows.

One problem, depending on how you organize your life and if you share a kitchen, is it might take some time (like it took me) to find a couple of days to sprout the requisite grains for a recipe and then make the bread from your sprouted grains. I finally found time to sprout everything and test this Struan recipe. It is really good. Am I certain that it's worth all the extra effort? Maybe not, I didn't feel like this recipe catapulted the bread to a new level of deliciousness, but it was already a great bread. If you're sprouting grains regularly, then these recipes aren't difficult to plan for and incorporate into a routine. But even if you aren't - I've also tried this recipe using store-bought sprouted whole wheat (I bought Arrowhead Mills' from a Whole Foods) and regular grains together with 1-2 tbsp of potato flour and vital wheat gluten. It took a bit more time to rise and be ready for baking, and it was definitely a denser loaf than the sprouted loaf, but it still made a delicious toast.
13 von 14 Kunden fanden die folgende Rezension hilfreich
HASH(0x94648d98) von 5 Sternen Bread Revolution not quite ready for prime time 25. Dezember 2014
Von hussain A. Haddad - Veröffentlicht auf
Format: Gebundene Ausgabe
Bread Revolution arrived at my doorstep right after Thanksgiving. I was excited at the thought of recipes for sourdough rye breads made with sprouted berries. I had been making my own starter from a recipe in Classic Sourdoughs by Ed Wood which I promptly discarded upon receiving the book. Since it takes about 5 days to get a fully active starter, I bit my time by making sprouted wheat pancakes and sprouted muffins. I would give a 5-star rating to pancakes and 4-star to sprouted muffins because the cranberry option did not turn out as well as the original recipe. But making muffins and pancakes wasn’t the reason for getting the book. My first attempt at the rye sourdough was consistent in taste to a good sourdough. But the bread did not rise much, if at all. However, my main disappointment comes from the fact that the recipes ask for commercial yeast with too few options for genuine pain au levain. Additionally, the method is not practical for the home baker who needs a new loaf not more than once weekly. That’s because the starter needs to be refreshed every three days, a process that requires tossing away a good amount of the refrigerated starter. With 12 oz of flour tossed out each time the 3-day window has passed, it can run into quite a few dollars that can be better used just buying a good loaf of artisan breads at one of many such bakeries in my town. I am going back to using Ed Wood’s Classic Sourdough starter while experimenting with substituting sprouted grains. I hope in the near future Peter R will figure out a way of coming up with a starter that does not require so much waste while giving results that can make one proud.
9 von 9 Kunden fanden die folgende Rezension hilfreich
HASH(0x94b14c9c) von 5 Sternen and other non-yeast recipes are good, but the yeast breads don't work very well 14. Oktober 2015
Von J. Anderson - Veröffentlicht auf
Format: Gebundene Ausgabe Verifizierter Kauf
The quick breads, pancakes, and other non-yeast recipes are good, but the yeast breads don't work very well. No gluten formation, and very little rise. Have tried three different recipes, and they all turned out very dense. I have been very happy with Peter's other bread books, but not this one. I even tried to ask Peter about my problems with his recipes on Facebook, but got no response. I'm disappointed, because I would really like to use sprouted flours for artisan style yeast breads.
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