You're The Butter To My Bread

Peter Reinhart has build up a reputation for being a bread expert.  A bread baking expert -- not to be confused with being a master at something far more common, a master bread eater.

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. 

This book was received from the Blogging for Books program in exchange for review.