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Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques by Peter Reinhart (Hardcover, 2014)

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Introduction Bread--well, actually wheat--is once again in the crosshairs. And not just wheat, but other grains too, depending on who you believe and what your struggles are. There are a lot of theories about diet, wheat, grains, and carbohydrates floating around and, not surprisingly, they all seem plausible.