Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor

EXCELLENT!My whole life, I've read recipies that say "for whole wheat, simply substitute half the all purpose flour with Whole Wheat"Not having ever had a true satisfying success with this method, I bought this book. I haven't been able to put it down!Peter Reinhart is a bread baker a la Mad Scientist, (after my own heart!) yet, the formulae are broken down so that even if you...more

EXCELLENT!My whole life, I've read recipies that say "for whole wheat, simply substitute half the all purpose flour with Whole Wheat"Not having ever had a true satisfying success with this method, I bought this book. I haven't been able to put it down!Peter Reinhart is a bread baker a la Mad Scientist, (after my own heart!) yet, the formulae are broken down so that even if you have no background in chemistry, you can follow these simple instructions and get great results!I once purchased a bread book simply for one recipe, and eager to try it out, I started making this loaf as soon as I arrived home. Five minutes into the recipe, it was clear there was an error in the recipe, and the water was off by at least a factor of 4!!! The whole thing was a disaster.This is not the case with this book--these recipies have been tried, true and will give you the results you're after if you follow the steps.Can't give this one enough praise.   hide