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"Diets" Grains & Seeds Three
Bites II
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Bread
Peter Reinhart is probably my favorite cookbook author in the area of bread baking. The Bread Bakers Apprentice is an absolute bible for any bread baker (even newbies or wannabes). I purchased this book a few years ago when I found it on the list of IACP winners (only a true foodie will know what this is). It was so highly recommended that I purchased it despite having never baked bread in my life. Of course, true to nature, I chose the most difficult bread in the book: Poilane-Style Miche. Basically, you don't use store bough yeast to make this bread. A combination of flours and water sits for about a week (during which there are regular "feedings" of more flour(s) and water) and pulls yeast from it's environment (aka WILD YEAST). It is absolutely delicious and probably the most beautiful rustic loaves of bread I have ever seen. My first loaf looked just like the one on the cover of his book. It was beautiful- one of my proudest culinary moments. And that was my first loaf! I just purchased his new book it's right up my alley. It's all about baking with whole grains - one of the very things I'm slowly adding to my diet. I don't have to say goodbye to bread- I can eat it and it will be good for me. Can't beat that. I can't wait to journal my first loaf from his new book.
Bread Recipes Nancy Silverton's Focaccia Bread
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Recipes:******************* Appetizers
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