I absolutely LOVE bread. It is my all-time favorite food. But, recently bread has gotten a bad reputation. Grains in general have been hailed as one of the worst foods for people. More people have a gluten sensitivity and allergies to grains in recent years. Bread Revolution by Peter Reinhart has come to the rescue. Peter Reinhart has revolutionized baking and bread making. His techniques are far advanced most bakers skills.
I started reading this book thinking I was going to get some really good recipes for bread. I recently went grain free for a 30-day detox. I wanted to have a great bread recipe ready for when I could reintroduce grains into my diet. But, what I got instead was a history about bread and grains. Peter Reinhart has done a ton of research about which grains are good for you and which grains are not.
Here is some info about Bread Revolution:
"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."
I loved that he spent time explaining each ingredient in detail and where it came from. He explains exactly what tools are needed for making great bread and shows you what to buy. In Bread Revolution, Peter Reinhart uses ingredients that are gluten-sensitive friendly as well as whole grains. My favorite chapter was A Sourdough Primer. I love sourdough bread. It is actually one of the most healthy breads you can eat because it is fermented.
Here is a list of all of the chapters:
- A Sourdough Primer
- Sprouted Pulp Breads
- Whole Grains and Whole Milling
- The Next New Bread Frontier
- Is The Road Less Traveled The Road Ahead?
Some of the recipes include: Sprouted Wheat Pancakes, Sprouted Wheat Focaccia, Sprouted Corn Bread, Sprouted Wheat Cinnamon Buns and Sweet Rolls, Sprouted Kamut Pulp Bagels, Gluten-Free Holiday Cookies, Syrah Grape Skin Flour Olive Bread. I can't wait to try the cinnamon rolls. I may just make those on my first day back to eating grains.
Reading this book has given me so much knowledge about the different types of grains that are available and how to use them. The recipes are kid-friendly and easy. Some of the ingredients may be hard to find locally, but I suppose that is why we have the internet.
Just reading about the history of bread and how far we have come in making it healthier is incredible. I highly recommend this book to anyone who is gluten-sensitive or gluten-free. Some of the recipes are not gluten-free but it is still an awesome book filled with wonderful bread recipes.
I received this book from Blogging For Books for review purposes. All opinions expressed here are solely my own.