September 9, 2015 - 6:27am
Whole Grain (not just wheat!) Book for a Beginner
Hi all - an almost complete beginner here, who's primarily interested in learning to bake with whole grains. Because I don't really know anything about breadmaking, I'd like a book that would take me through a wide variety of techniques and grains - I want to learn about the science behind whole grain baking, though good recipes are a plus, of course! It seems like DiMuzio's Bread Baking is often recommended here - I think I want something like that, but with a focus on whole grains. Does such a thing exist? Or is the DiMuzio book still a good base for those wanting to bake with whole grains? Other books that seem promising:
- Peter Reinhart's Whole Grain Bread: I think this is close to the kind of explanation I want, though it'd be great to learn more ways of making bread (also using other grains)
- Laurel's Kitchen Bread Book: I love the writing and variety of this book - if you have this book, do you still use it, or have her techniques been superceded by new techniques like cold fermentation?
- Tassajara Bread Book
- Leader's Local Breads (problematic recipes? - perhaps better once one knows more about tweaking formulas?)
Any advice or other recommendations will be much appreciated!
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I like all of those book. Good choices.
Do you have a particular favorite?
If your library has Laurel's Bread Book, check it out and read it. It is enjoyable to read and it is inspiring about whole grains and informative. I bought it years ago and do feel a lot has been learned and has changed about bread production and this book that was so great at the time seems a bit dated and lacking now for a recommendation to run out and buy (although I would, maybe used). From the description of what you are looking for the Reinhart book is all about whole grain breads and gives lots of explanations on wheats and grains, soakers,fermentation,enzymes and the recipes all work toward an "eatable" whole grain loaf. He repeats a lot of his bread theory from other books, which if you have not read them is helpful and if you have, is a refresher. It is light on wild yeast so I can't call it a favorite, but a good part of the library. Not knowing anything more about your bread philosophy and the basics of what you are looking for, from your list it seems to be the best choice.
Thanks, Edo, for both of these helpful replies. It sounds like the Reinhart book is the way to go - I am just curious if there are other ways of grappling with 100% whole grain breads, besides his epoxy method.
There are a lot of approaches and people doing things with whole grains here on the fresh loaf, I would do some searches. A lot of these dozen ingredient breads don't do anything for me, but to each his own. You might find some ideas and techniques to fill in the gaps.
Thanks, I'll look around some more. In my ideal world there would be a book detailing different kinds of grain (wheat, rye, corn, etc.) and the different characteristics of each as they affect breadmaking. I'm less interested in multi-grain breads and more in understanding how different grains would affect the dough/bread. But maybe I just need to get my hands dirty!
may have these available and you can look and decide. :)
Unfortunately our local library is small and only has Laurel's bread book, but it's good advice.
By Alan Scott and Daniel Wang. I think it's the title. It's a book about baking bread and building a brick oven. The bread part has one of the most detailed explanations of the process I've encountered. And you may become inspired to build an oven too.
I'll look into this book as well.
Bread Builders is a great book. I thought I would end up skipping the oven parts of the book, but got so into it I read it all. But, I will say I got this book after having baked a lot of bread and having quite a bit of theory already in my pocket. Not sure it would have resonated to the same degree when I was first starting out.
Not trying to turn you against this one (It is great) but considering your post: The index does not contain entries for grains or whole wheat. The "What flour to buy" lists: All purpose, white and whole wheat. There is a full page from Alan Scott "Speaking for Whole Grains" but that just is not the focus of the book.
I bought the book because I was thinking about building a wood fired oven before actually starting to baking on a regular basis. Hadn't begun using starters yet. The bread part was really interesting but can say that it was more understandable after experience. Personally I like to be heavy on theory then can better understand my experiences in practical application.
truly a beginner I would recommend a well illustrated and simple book. Hitz, Malgieri, Hadjiandreou are some authors that come to mind. Jumping into whole grain too quickly will just be frustrating. Even looking up basic recipes on this site or others then record and document your success or failure. A scale and an oven thermometer are key ingredients to a happy bread baking experience. Good Luck!!