Bread Revolution by Peter Reinhart

Bread Revolution by Peter Reinhart

Author:Peter Reinhart [Reinhart, Peter]
Language: eng
Format: epub
ISBN: 978-1-60774-652-2
Publisher: Ten Speed Press
Published: 2014-10-20T16:00:00+00:00


FLAKY SPROUTED WHEAT BISCUITS

MAKES 12 TO 24 BISCUITS

The distinguishing characteristic for a great biscuit is that it be either tender or flaky. This method for making biscuits was a big hit in Peter Reinhart’s Artisan Breads Every Day because it produces biscuits that are both tender and flaky. But I didn’t know about sprouted whole wheat flour back then, and this updated version is even better. Sprouted pastry flour is just beginning to become available, and if you can get your hands on some, the biscuits will be even more flaky. If not, regular sprouted whole wheat flour will be just fine.



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