Tips for Baking with Sprouted Flour – Peter Reinhart
Published on Dec 5, 2014
Peter Reinhart, America's master baker, believes that sprouted grain flour is the next frontier in making delicious, healthy breads. Learn his tips and tricks for cooking with sprouted flour. Peter is author of ten books and is Chef on Assignment at Johnson and Wales University.
Peter Reinhart, CCP, speaks on the topic "Sprouted Grain Flour: The Next Frontier" at the Whole Grains Breaking Barriers conference, organized in November 2014 by Oldways and the Whole Grains Council. Peter is author of ten books and is Chef on Assignment at Johnson and Wales University.
Recorded at the Whole Grains Breaking Barriers conference, organized in November 2014 by Oldways and the Whole Grains Council.
Gluten Free Baking
From FINE COOKING GLUTEN-FREE 2014
The biggest challenge in gluten-free baking is to replicate the structure and texture that gluten gives to baked goods, such as yeast breads, quick breads, muffins, biscuits, scones and even pancakes and waffles. This can be achieved by using a combination of starches, increasing the amount of leaveners, adding extra eggs, and including a few special ingredients to help replace the structural benefits of gluten. Successful gluten-free baking and cooking requires making some changes in the way you prepare foods, such as using smaller or narrower pans, and using some special techniques to get desired results...
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Basic Gluten-Free Ingredients
Using quality ingredients can make all the difference in the flavor and texture of the finished dish. A number of flours can be used in our recipes...
Mixing Techniques
Unlike with breads containing gluten, you don’t have to worry that overmixing will cause your bread to be tough...
Baking Techniques
Because oven can vary significantly and some reflect more hear down from the top, check the color of the bread after about 30 minutes of baking...
Which Sprouted Flour to Use
Check out these tips for using our sprouted flours in your favorite recipes as well as what ratios to use for great tasting baked goods....
Cooking with Sprouted Kamut Flour and Whole Sprouted Grains
Use sprouted Kamut flour for a sweet, nutty, buttery flavor. The texture is coarser than regular flour and is similar to a fine corn meal....
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Baking with Spelt & Sprouted Einkorn Grain
Gluten in spelt is very different than the gluten in wheat. To bake great bread with spelt adjust your wheat bread recipes this way...
Quick Tips for Yeast Breads, Sweet Rolls, Quick Breads and Muffins
A big challenge in gluten-free baking is making yeast breads. Without gluten to support the structure, they can end up very dense...
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Ingredients That Make a Difference
Milk Powder and Instant Yeast
Dry milk powder is a nice addition to gluten-free breads. The milk powder increases the protein content of the dough, helping to improve the structure of the bread...
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Working with Yeast Doughs
Gluten-free yeast breads are easy to mix up in a stand mixer. With hand-held mixers, the mixing process can put a serious strain on the motor, causing it to burn out...
Gluten-Free Flours
Unlike many gluten-free flour blends, this homemade flour has a pleasant, mild flavor that does not alter the taste of the finished product...
How to Sprout at Home
By now most folks have been introduced, or I should say reintroduced, to the goodness and digestibility of sprouted grains and sprouted grain flours...
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