Bread Revolution by Peter Reinhart
Author:Peter Reinhart [Reinhart, Peter]
Language: eng
Format: epub
ISBN: 978-1-60774-652-2
Publisher: Ten Speed Press
Published: 2014-10-20T16:00:00+00:00
FLAKY SPROUTED WHEAT BISCUITS
MAKES 12 TO 24 BISCUITS
The distinguishing characteristic for a great biscuit is that it be either tender or flaky. This method for making biscuits was a big hit in Peter Reinhart’s Artisan Breads Every Day because it produces biscuits that are both tender and flaky. But I didn’t know about sprouted whole wheat flour back then, and this updated version is even better. Sprouted pastry flour is just beginning to become available, and if you can get your hands on some, the biscuits will be even more flaky. If not, regular sprouted whole wheat flour will be just fine.
Download
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.
Biscuits: A Savor the South Cookbook by Belinda Ellis(3907)
A Jewish Baker's Pastry Secrets: Recipes from a New York Baking Legend for Strudel, Stollen, Danishes, Puff Pastry, and More by George Greenstein(3107)
BraveTart by Stella Parks(2973)
Bake with Anna Olson by Anna Olson(2934)
Panini by Carlo Middione(2829)
Nigella Bites (Nigella Collection) by Nigella Lawson(2776)
Momofuku by David Chang(2764)
Modern French Pastry: Innovative Techniques, Tools and Design by Cheryl Wakerhauser(2725)
Bread Revolution by Peter Reinhart(2638)
Sweet by Ottolenghi Yotam & Goh Helen(2517)
Classic by Mary Berry(2504)
The Bread Bible by Rose Levy Beranbaum(2473)
Best of Jane Grigson by Jane Grigson(2469)
Flavor Flours by Alice Medrich(2340)
Martha Stewart's Baking Handbook by Martha Stewart(2333)
Betty Crocker's Good and Easy Cook Book by Betty Crocker(2281)
Sweet by Valerie Gordon(2016)
Baking by Hand by Andy King(1904)
Taste of Home Brownies & Bars by Editors at Taste of Home(1811)
