Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques

by Peter Reinhart

Book Overview

Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement--from cold fermentation ( The Bread Baker's Apprentice ) and whole grain breads ( Peter... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 1607746514
• ISBN13: 9781607746515
• Release Date: October 2014
• Publisher: Ten Speed Press
• Length: 256 Pages
• Weight: 2.35 lbs.
• Dimensions: 1.0" x 8.3" x 10.3"