Peter Reinhart
Project

Multigrain Struan

You Can Make This

Peter Reinhart made Multigrain Struan with:

Artisan Bread Making: Ancient & Sprouted Grains

Online Class

Artisan Bread Making: Ancient & Sprouted Grains

with Peter Reinhart

Q&A with Peter Reinhart

budish16209262 asked:
In an effort to be "healthier", I want to bake using recipes that include whole grains. If I can only pick one class, as a novice, am I better off trying to adapt your class on Artisan breads, or will I also be able to get the basic understanding of bread baking chemistry from this class on Ancient grains too. I'm not planning to sprout grains--I want to use spelt, whole wheat and other easier to purchase grains. Thanks!!
Peter Reinhart answered:
Great question. I think the new course on ancient and sprouted grains is going to be more up your alley. In addition to the spelt and other ancient grains you can also now buy sprouted wheat flour at the grocery store, so you won't have to make your own. This course is much more focused on whole grains than the first one and you don't have to take the first one in order to be able to make these newer, whole grain breads. I hope this helps.
budish16209262 asked:
First, thank you so much for your prompt & thoughtful response. Your reviewers were certainly accurate when they said you were both speedy & good! Does your course also cover the "5 minutes a day" style of bread prep that allows you to mix & store? Hopefully, that question won't offend your clearly very high standards! Enjoy your holiday!
Peter Reinhart answered:
Yes, we do touch on the overnight cold fermentation method, which can be used on almost all the doughs. But I can't say this is the focus, just one of the many options. If you decide to try the course be sure to ask more about this whenever you'd like, especially if the lessons don't fully address it.