Bread Revolution World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques.pdf

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Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division

of Random House LLC, a Penguin Random House Company, New York.

www.crownpublishing.com

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Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House LLC

Library of Congress Cataloging-in-Publication Data

Reinhart, Peter.

Bread revolution : world-class baking with sprouted and whole grains, heirloom flours, and fresh

techniques / Peter Reinhart; photography by Paige Green.

pages cm

1. Bread. 2. Cooking (Cereals) 3. Cookbooks. lcgft I. Title. II. Title: World-class baking with sprouted and

whole grains, heirloom flours, and fresh techniques.

TX769.R4148 2014

641.81′5—dc23

2014015090

Hardcover ISBN: 978-1-60774-651-5

eBook ISBN: 978-1-60774652-2

Food stylist: Karen Shinto

Food styling assistant: Jeffrey Larsen

Photography assistant: Debbie Wilson

Photography assistant: Morgan Bellinger

Prop stylist: Tessa Watson

Prop stylist assistant: Alexis Scarborough

Surfaces donated by Heritage Salvage, Petaluma

v3.1