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Published on Jul 30, 2008
Peter Reinhart visits Google's Mountain View, CA headquarters to discuss his book, "Peter Reinhart's Whole Grain Breads." This event took place on July 24, 2008 as part of the Authors@Google series.
With this whole grain follow-up to the acclaimed The Bread Baker's Apprentice, home and professional bakers will be making whole grain loaves so delicious that they put white breads to shame. After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. Including recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads, Peter Reinhart's Whole Grain Breads is the definitive guide to baking incredible and healthful artisan-quality bread.
Peter Reinhart is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.