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Bread Revolution: World-Class Baking with…
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Bread Revolution: World-Class Baking with Sprouted and Whole Grains,…

by Peter Reinhart

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"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."

He has also a class at [Craftsy](http://www.craftsy.com/search?query=peter+reinhart&type=&categoryUrl=) showing how to make "Artisan Bread Making: Ancient & Sprouted Grains". ( )
  KirstenLund | Jun 19, 2016 |
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