Discover the secrets to making exceptional breads from scratch! James Beard Award-winning author and bread expert Peter Reinhart guides you beyond standard flours and techniques to create beautiful, bakery-worthy artisan loaves.
Included in this Class
Meet Peter Reinhart and get to know the terminology and benefits associated with baking bread with ancient and sprouted whole grains. Then, learn how to work with cooked whole grains and soakers as you make a multigrain Struan dough.
Channel your bread-baking powers as you shape, proof and bake the Struan loaf. Peter will also share the many delicious applications of this unique bread.
Learn more about ancient whole grains and unlock Peter's smart strategy for creating high extraction flour for use in a French country miche. Along the way, you'll work with natural starters and instant yeast.