Isbn: 9781607746515 - bread revolution: world-class baking with sprouted and whole grains, heirloom flours, and fresh techniques (22 Ergebnisse)

Hardcover. Zustand: Very Good. First Edition. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardcover. Zustand: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

hardcover. Zustand: Very Good. Hardcover in very good condition. Cover in great shape. Clean pages free of writing, marks or tears. Binding is secure. We package our items carefully, so you receive them in the advertised condition.

Zustand: New.

Hardcover. Zustand: new. Hardcover. An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches.Renowned baking instructor, and author of The Bread Baker's Apprentice, Peter Reinhart 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 cups plus 1 tablespoon, not 3 cups. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread copy in mint condition.

Hardback. Zustand: New.

Hardcover. Zustand: Near Fine. Zustand des Schutzumschlags: No Dust Jacket As Issued. First Edition; First Printing. Color Photos; 4to 11" - 13" tall; 256 pages; 2014 Ten Speed Press. Oversize HC in glossyc color pictorial boards. 1st edition, 1st printing with complete 1-10 printing line on copyright notice. Snugly bound and fresh with no marks. Lavishly illustrated with color photos by Paige Green. Detailed step by step instruction with tables and photos. Issued without dust wrapper. NF . Oversize book may require additional charges for expedited or international shipping.…

Hardcover. Zustand: New.

Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

Zustand: New. Num Pages: 240 pages, 65 photos. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 210 x 255 x 25. Weight in Grams: 1046. . 2014. First Edition. Hardcover. . . . .

Zustand: New. Num Pages: 240 pages, 65 photos. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 210 x 255 x 25. Weight in Grams: 1046. . 2014. First Edition. Hardcover. . . . . Books ship from the US and Ireland.

Zustand: New. pp. 256.

Zustand: New. pp. 256.

Hardcover. Zustand: Brand New. 240 pages. 10.00x8.00x1.00 inches. In Stock.

Hardback. Zustand: New.

Hardcover. Zustand: new. Hardcover. An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches.Renowned baking instructor, and author of The Bread Baker's Apprentice, Peter Reinhart 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 cups plus 1 tablespoon, not 3 cups. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Zustand: New. PETER REINHART is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper&rsquos Bakery in Santa Rosa, California, and is the author of several books on bread bakin.

Hardcover. Zustand: new. Hardcover. An exploration of cutting-edge developments in the bread baking world from beloved author Peter Reinhart, featuring 40 recipes and formulas that use sprouted flours, whole and ancient grains, alternative grains (such as corn and grape skin flour), nut and seed flours, and allergy-friendly approaches.Renowned baking instructor, and author of The Bread Baker's Apprentice, Peter Reinhart 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 cups plus 1 tablespoon, not 3 cups. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Hardback. Zustand: New.