My New Year's resolution was to eat more whole grains. Peter Reinhart will be my guide this year with his book Whole Grain Baking. (I don't plan on doing a year in the life of a book, but I do plan to utilize the colon cleansing power of the whole grain.) I know that if you are a bread baker and have looked on the internet for recipes or formulas you have stumbled across that name before. He is the man. If you have never read one of his books before I suggest Artisan Breads Everyday or Bread Bakers Apprentice. These are good books get started and most library systems have them.
Anyways. Following my resolution I made Reinhart's Broom Bread on the 2nd. Looking at the formula for this it seemed that it would be dense and painful to chew; however, it was the lightest whole grain bread I have ever had. The secret? A soaker. Soaking whole grains in water overnight allows hard grains to soften and hydrate. Also, it utilizes a biga. The recipes in Whole Grain Baking are all basically the same with minor variations. The reason for this is because it is not a recipe book. It is a book to explain whole grain baking and many secrets for success. So, what's the point of this blog? I love Peter Reinhart and so should you if you are serious about becoming a better baker. He explains baking in a way that makes it accessible. Because of Crust and Crumb I am able to create my own recipes using only a scale, a pen, and paper. Check him out and enjoy the results.
Making Sprouted Wheat Flour Question - Making Sprouted Wheat Flour Question Submitted by albacore on February 22, 2018 - 7:00am. By way of a change I thought I would have a go at making sprouted ...
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