I just received my pre-ordered copy of Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor. I was a little disappointed with some of his previous books, not because they were bad books, but because he seemed to be focused strongly on white breads. While I was only able to read a few pages last night, this looks to be a really interesting book. A review is forthcoming as soon as I have time to hunker down and read it and try making some loaves.
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