Ten Speed Press, September 2007 $35 hardcover With the low-carb craze finally safely behind us, bread has reclaimed its “staff of life” status and then some, thanks to whole grain goodness. In Peter Reinhart's Whole Grain Breads, the baking instructor begins with his own fascinating journey as a “bread head.” His ruminations on breadmaking as a social construct move to a good amount of how-does-it-all-work science, but you don't have to re-take high school chemistry to produce an ...
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