In his latest work, Bread Revolution tackles a gnawing guilty thought about bread -- is it healthy? Sprouted grains are abundantly utilized throughout these glutenous (and non-glutenous) edible artisanal delights.
Sprinkled across its pages are guiding wisdoms in the form of Q&As. "Can I substitute...." is one of my favorite questions for any recipe, and Reinhart knows I'm definitely not the only one. Cooking is a far more safe zone for subs, in baking it's more tricky, better left to practice and expertise.
Inspiring & innovative are two of my marks of a resourceful cookbook - Bread Revolution has you covered like flour on a counter. Sprouted wheat in bagels sounds like a challenge requiring lox at the finish line. Save the rest of the wheat for sprouted croissants and the real challenge may be waiting until company arrives to share them.