There are no old-fashioned recipes in this book. Peter Reinhart has worked very hard to duplicate results by using new methods especially adapted for the home-baker. The book is divided into the author's journey of discovery, common bread baking methods, the theory of delayed fermentation, and the recipes.
The importance of this book to a German food aficionado is that the "epoxy method" of bread baking along with the recipes for German-style breads will enable you to create the best bread you ever had this side of the Rhine.
The Bread-Making Journey and Tutorials
Peter Reinhart writes beautifully about bread and bread-making. His journey travels through time and space, from hippie bakers to French artisans. His gift is being able to talk about bread baking without making you fall asleep. All of this is accompanied by bread photos, delicious enough to eat.
If a bread tutorial is too much like school for you, you can skim or skip it, coming back if you suddenly desire to know more about the wheat kernel. You should at least glance at his "Twelve Stages of Bread" if you are a beginning baker and definitely read his "Theory and Process of Delayed Fermentation". It might not make sense until you dive into a recipe, but several reads later and you will start to follow Mr. Reinhart's directions with understanding.
The Breads - The Recipes
Peter Reinhart's recipe instructions are long and can seem daunting. That is because there is enough information in them to actually make a loaf of bread and recreate his results. The only time I had trouble with his recipes is when I wasn't following them to the letter. For instance, if I did a windowpane test, to test the gluten in the dough and it was unsatisfactory, but I didn't adjust the dough, the bread turned out dry, and not quite as good as the loaf before.
His recipes in this book cover sourdoughs, enriched breads (including whole wheat cinnamon bread and buns), lean or hearth breads, specialty recipes like steamed Boston brown bread, and then International Breads. Here, credible pumpernickel and "Vollkornbrot" recipes make German Expats' hearts beat faster.
Look for Bread Baking books.
Buy Peter Reinhart's Books.
Conclusion
There are a lot of books about bread baking out there but this is the first one that really attacks the whole wheat front with the happy surprise that several recipes recreate German breads. These breads can all be baked in a conventional oven with minimal equipment. This is a good book to have on hand if you have any inclination towards baking whatsoever. The only reason I gave it 4 stars instead of 5 is that it is very daunting from a beginner's standpoint. Still, even a beginner can start to make good bread quickly following the instructions in this book.
