Peter Reinhart at TASTE^3 on Whole Grain Bread

I haven't watched all of this, but as I am technically mentioned in his book on whole grain bread, and I categorically recommend everything the man writes or does, you might as well watch it with me.



This is Peter Reinhart at the TASTE^3 conference, which I had not heard of before but will research and write about next week, talking about his epoxy method of whole grain breads.

Comments

[Erik]

If I understand him correctly, he uses malt for brewing as one of the components in a two-component dough, right? If so, it's really interesting and one of those things that makes me think: such a simple principle, and I didn't think of it!

Although the talk was (at least in my eyes) mostly entertainment, it reminded me of the most important thing I learned from my introductory computer programming course at university: that it might a good idea to split down a complex procedure into its single operations. Then, walking would not be taking one step after the other, but something like: lift the right foot, move it forward a bit, displace balance slightly forward, straighten out the right foot (now one step is completed) etc etc. It is easy to take various operations for granted when cooking or baking, and such reminders are really necessary once in a while, analysing what one is _really_ doing.

[Indian Curry Recipes]

I like baking bread and. I also like to read about bread baking practice and theory, so when Peter Reinhart published his new book, I purchased it.

I like the fact that the recipes revolve around whole grains. The pictures are great and his new techniques deserve every praise.