Bakers Journal

News
Peter Reinhart rethinks baking with sprouted grain

October 3, 2014  By Frederick News-Post


Oct. 3, 2014, Frederick, MD – Baker and author Peter Reinhart explores the
challenges and rewards of working with so-called sprouted grains and flours in his latest book, Bread Revolution, reports the Frederick News-Post. | READ MORE


Print this page

Advertisement

Stories continue below


Related



Leave a Reply

Your email address will not be published. Required fields are marked *

*