[.ca] Peter Reinhart's Whole Grain Bread (ISBN 1580087590)

Disappointed:
I had such high hopes for this book. I'm an advanced baker (used to own an artisan bakery), and I was dying for some whole grain recipes. However I haven't been able to make bread that turned out as described, and I feel sorry for beginners because the instructions are sorely lacking in details. (For example, in the recipes I've made he doesn't tell you what kind of flour to use \obread? all-purpose?\c, and that is a vital piece of information for a baker.).

Not many recipes:
3 stars because of the low value of this book in terms of recipe yield. Measurements are not precise. I have some books that have very precise measurements, this one always has 'extra flour' as last ingredient. You will have to find what that means as you experiment. Half the book is talk on the author and bread theory. The recipes of the staple breads are basically all from the same foundation recipe; in essence take one recipe, repeat it 10 times only changing the type of flour. This is for the staple breads, not for the other types of breads like buns and deserts which I have not tried. He also asks for brown sugar or honey in these staple breads which yield sweet breads, something some may like but I don't want sweet bread for tomato sandwiches or with peanut butter, or anything else in my case. I modified the recipe to get that sweetness out. If you are looking for staple whole flour bread recipes, it's kind of expensive since it is basically only one recipe.

For real bread baking Afficionados:
I loved Peter's earlier Book The Bread Baker's Apprentice. The new whole grain bread book is also wonderful, and healthier. I also dusted off my Hawo's Four Mill that I had bought years ago and not really used all that much because the whole grain breads I made then were heavy and uninspiring. This book has changed all that. I started with the seed crackers. Using hard whole wheat freshly ground flour, they were terrific. I have used this recipe ever since, and everyone who tastes them loves them and wants to know how I made them. I recommend the longer dough that sits over night, it gives richer flavour. The book is worth buying just for this recipe in my opinion. I have also made the sourdough starter, and basic sour dough bread, and it tasted so rich and delicious. There are also what he calls "transitional breads that are part white flour, which is an easier way to start. There is also a section (where the cracker recipes are) on other breads like injera for example. Since getting this I have also gone back to the Bread Baker's Apprentice and made some of the sour dough recipes, the rye is fantastic, and try the Panetone, but make it with sourdough and use dried cranberries, walnuts, and sultana raisins, amazing and keeps really well. I highly recommend both books for people who really love to bake bread. Sure we can go and get artisan bread now, and you will still want to sometimes, but these breads are truly delicious, and of course anyone who loves to bake bread knows how much fun it is to see the dough rise, etc. I also appreciate how Peter works like a scientist, testing techniques and using a crew of volunteer bakers.

very tasty breads:
I loved the breads in this book. They are incredibly flavourful as well as being very healthy. The multigrain struan is one of the best breads that I have ever made. It did take a little experimentation to get the right flour. While Reinhart does give extensive explanations on the various types of wheat and their gluten contents. He does not come right out and tell the reader to buy bread flour. My first couple loaves I made with all purpose whole wheat flour and they were somewhat dense although still very tasty. After going out and buying some whole wheat bread flour my results were much better. I am very much looking forward to trying out more of the recipes.