Peter Reinhart's Whole Grain Breads

New Techniques, Extraordinary Flavor
Title rated 3.95 out of 5 stars, based on 53 ratings
Current format, Book, 2007, Available .
Current format, Book, 2007, Available . Offered in 0 more formats
Provides guidance for making one's own whole grain bread, covering topics such as the wheat kernel, enzymes, and the process of delayed fermentation, and presents fifty-five recipes for whole grain sandwich, hearth, and specialty breads as well as bagels, crackers, and other items.

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