Heads up! I link to products and services that I love from time to time. More often than not I have an affiliate relationship with these providers. What does that mean? I might make a small percentage from any purchases you make, but don't worry, you won't pay even a penny more. Thanks for supporting The 104 Homestead. You can see our full disclosure statement here.
Peter Reinhart, the author of Bread Revolution, has always been a leader in the bread movement. In Bread Revolution, he explores the cutting-edge developments in bread baking, with fifty recipes and techniques that use sprouted and whole grains, as well as heirloom flours. More and more people are delving into making real food from scratch and Bread Revolution is here to help.
You will drool when you see the gorgeous photographs throughout this book. Even the cover inspires you to don your apron and pull some flour from the pantry. Bread Revolution offers recipes and techniques any homesteader can follow. The book provides the detailed guidance you need to become a master baker. Want to try gluten-free baking? There are eight recipes that include cookies, crackers, and of course, bread. Want to go beyond the loaf? Bread Revolution has recipes for pretzels, croissants, and even biscotti.
I love to bake, and bread is no exception, so I was thrilled to be offered a copy to review. It was different than I expected. A lot of the recipes have to do with starters or sprouted grains, which I am not really familiar with. It turns out that trying something different isn’t bad! I haven’t worked with sprouting my own grains, so I am thrilled to try a lot of these recipes! I know that sprouting your grains is so good for you, I just have been a bit intimidated. This book makes it seem so doable!
Peter Reinhart is widely acknowledged as one of the world’s leading authorities on bread.
Why sprout grains?
Sprouted grain bread is a healthier alternative to wheat bread and certainly pack more nutritional punch than white bread. Traditional bread can be very hard to break down in the body, sometimes leading people to believe they have a gluten intolerance. Sprouted grain bread has already been broken down, allowing nutrients to be absorbed right into the body instead of being lost during digestion. In addition to being easier to digest, this bread contains more antioxidants as well as additional vitamins B and C.
Are you ready for the Revolution?
I was given a copy of Bread Revolution to review, but I enjoyed it so much
that I went and bought a copy for one lucky reader to win. The giveaway has ended, but you can purchase Bread Revolution by Peter Reinhart on Amazon.
You May Also Like
Latest posts by Jessica Lane (see all)
- Decadent Triple Chocolate Brownie Recipe - January 17, 2020
- How to Make Vapor Rub with Essential Oils - March 7, 2018
- Bringing a Barn Cat (or two) to Your Homestead - February 7, 2018
- Creating a Silvopasture to Benefit Your Farm & Goats - January 18, 2018
- Garden Supplies You’ll Want This Season - December 27, 2017