My newest bread book just arrived: Whole Grain Breads by Peter Reinhart. It was my birthday gift from the fam (I got to choose). This book in conjunction with the grain mill rounds out my collection of artisan bread baking tools. This book is not for the casual bread baker who decides some lazy Saturday afternoon that they want a loaf of bread for dinner. It requires planning, sometimes 3 days in advance. Many of the formulas require a sourdough-type starter (which had to be made weeks before!) or a biga made "yesterday". But this is the way I've already been making bread, and I have a starter in the fridge from which I will spin off a whole-grain starter. I'm excited!
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