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<book id="1009997">
  <title><![CDATA[Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor]]></title>
  <isbn><![CDATA[1580087590]]></isbn>
  <isbn13><![CDATA[9781580087599]]></isbn13>
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  <default_description>With this whole grain follow-up to the acclaimed BREAD  BAKER'S APPRENTICE, home and professional bakers will  be making whole grain loaves so delicious that they put white breads to  shame. After much tinkering and trial and error (with help from more than  250 recipe testers), beloved baking instructor Peter Reinhart has improved  and simplified his groundbreaking delayed fermentation method to  successfully meet the whole grain challenge with less hands-on time in the  kitchen. Including recipes for both partial and 100-percent whole grain  hearth, sandwich, and specialty breads, PETER REINHART'S WHOLE GRAIN BREADS  is the definitive guide to baking incredible and healthful artisan-quality  bread.</default_description>
  <id type="integer">996121</id>
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  <original_publication_day type="integer">1</original_publication_day>
  <original_publication_month type="integer">8</original_publication_month>
  <original_publication_year type="integer">2007</original_publication_year>
  <original_title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</original_title>
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  <average_rating><![CDATA[4.36]]></average_rating>
  <ratings_count><![CDATA[74]]></ratings_count>
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  <url><![CDATA[http://www.goodreads.com/book/show/1009997.Peter_Reinhart_s_Whole_Grain_Bread_New_Techniques_Extraordinary_Flavor]]></url>
  <authors>
        <author id="4104">
      <name><![CDATA[Peter Reinhart]]></name>
      <role><![CDATA[]]></role>
      <url><![CDATA[http://www.goodreads.com/author/show/4104.Peter_Reinhart]]></url>
      <average_rating><![CDATA[4.32]]></average_rating>
      <ratings_count><![CDATA[484]]></ratings_count>
      <text_reviews_count><![CDATA[122]]></text_reviews_count>
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    <review id="17181705">
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    <name><![CDATA[Jennifer]]></name>
    <location><![CDATA[San Mateo, CA]]></location>        
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
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    <rating>5</rating>
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  <recommended_by><![CDATA[KoL clannie]]></recommended_by>
  <read_at>Tue Apr 01 14:38:30 -0700 2008</read_at>
  <date_added>Thu Mar 06 13:29:35 -0800 2008</date_added>
  <date_updated>Mon Mar 10 13:37:48 -0700 2008</date_updated>
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    <body><![CDATA[wow, I can make bread from scratch!  <br/><br/>My first loaf, a rushed attempt without reading directions, hints, and tips was (to borrow an expression from Gordon Ramsey) &quot;f*cking ghastly&quot;.  It smelled of feet, had the consistency of a brick, and was awful.  It got chopped up and dumped...<a href="http://www.goodreads.com/review/show/17181705">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/17181705]]></url>
</review>
    <review id="51508845">
    <user id="838210">
    <name><![CDATA[Allison]]></name>
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
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  <link>http://www.goodreads.com/book/show/1009997.Peter_Reinhart_s_Whole_Grain_Bread_New_Techniques_Extraordinary_Flavor</link>
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    <rating>5</rating>
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  <read_at>Sat Apr 04 00:00:00 -0700 2009</read_at>
  <date_added>Sat Apr 04 15:04:14 -0700 2009</date_added>
  <date_updated>Sat Apr 04 15:09:06 -0700 2009</date_updated>
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    <body><![CDATA[This is the best book on whole grain bread baking that I have read.  Ever.  For more than one reason.  He explains his method of delayed fermentation as a way to the best taste and texture for whole grain loaves.  But from my studies, it is also the best for nutritional reasons as well.  Whole grain...<a href="http://www.goodreads.com/review/show/51508845">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/51508845]]></url>
</review>
    <review id="32332863">
    <user id="1290678">
    <name><![CDATA[Keith]]></name>
    <location><![CDATA[The United States]]></location>        
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
  <link>http://www.goodreads.com/book/show/1009997.Peter_Reinhart_s_Whole_Grain_Bread_New_Techniques_Extraordinary_Flavor</link>
</book>

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  <read_at>Tue Dec 16 18:31:45 -0800 2008</read_at>
  <date_added>Mon Sep 08 08:18:57 -0700 2008</date_added>
  <date_updated>Tue Dec 16 18:31:45 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[I've had a lot of success with Reinhart's earlier bread baking book, <a rel="nofollow" target="_blank" href="http://www.goodreads.com/book/show/39910">The Bread Baker's Apprentice</a>. This book is similar, but with an emphasis (as the title suggests) on whole grain breads.  It begins with a lengthly explanation of the baking process, including background on Reinhart's innovative tec...<a href="http://www.goodreads.com/review/show/32332863">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/32332863]]></url>
</review>
    <review id="21312591">
    <user id="996892">
    <name><![CDATA[Heidi]]></name>
    <location><![CDATA[Portland, MI]]></location>        
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
  <link>http://www.goodreads.com/book/show/1009997.Peter_Reinhart_s_Whole_Grain_Bread_New_Techniques_Extraordinary_Flavor</link>
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  <read_at>Fri Dec 12 00:00:00 -0800 2008</read_at>
  <date_added>Wed Apr 30 06:39:45 -0700 2008</date_added>
  <date_updated>Thu Jan 22 08:06:22 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I loved this cookbook so much that I bought it.  I checked it out from the library to see if I would like a few of the recipes out of it.  There are many recipes that I have used and continue to use.  I love the theory that he presents at the beginning of the book.  There is a lot of information the...<a href="http://www.goodreads.com/review/show/21312591">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/21312591]]></url>
</review>
    <review id="21054279">
    <user id="898019">
    <name><![CDATA[Vernon]]></name>
    <location><![CDATA[Beaverton, OR]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/898019-vernon]]></url>
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
  <link>http://www.goodreads.com/book/show/1009997.Peter_Reinhart_s_Whole_Grain_Bread_New_Techniques_Extraordinary_Flavor</link>
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    <rating>4</rating>
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  <read_at>Thu Dec 20 00:00:00 -0800 2007</read_at>
  <date_added>Sat Apr 26 15:54:52 -0700 2008</date_added>
  <date_updated>Sat Apr 26 16:04:31 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[When I came across Peter Reinharts's Whole Grain Breads: New Techniques, Extraordinary Flavor, I just had to try it out.  I had already read his Bread Baker's Apprentice book and really enjoyed it. Wow! Does he ever deliver. I love the science of bread that he puts into his books. Not being a chemis...<a href="http://www.goodreads.com/review/show/21054279">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/21054279]]></url>
</review>
    <review id="15287551">
    <user id="900777">
    <name><![CDATA[Elise]]></name>
    <location><![CDATA[Gales Ferry, CT]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/900777-elise]]></url>
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
  <link>http://www.goodreads.com/book/show/1009997.Peter_Reinhart_s_Whole_Grain_Bread_New_Techniques_Extraordinary_Flavor</link>
</book>

    <rating>4</rating>
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  <read_at>Tue Jan 01 00:00:00 -0800 2008</read_at>
  <date_added>Tue Feb 12 18:08:05 -0800 2008</date_added>
  <date_updated>Sat Jan 10 17:44:50 -0800 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Wow - this man is a true bread master, a finding corroborated by quite a bit of web research (bread aficionados not yet familiar with <a rel="nofollow" target="_blank" href="http://thefreshloaf.com">thefreshloaf.com</a> should check it out). I appreciated the in-depth description of bread chemistry, which while not essential to my own bread-making experience was inte...<a href="http://www.goodreads.com/review/show/15287551">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/15287551]]></url>
</review>
    <review id="61620698">
    <user id="692464">
    <name><![CDATA[Christina]]></name>
    <location><![CDATA[Canada]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/692464-christina]]></url>
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
  <link>http://www.goodreads.com/book/show/1009997.Peter_Reinhart_s_Whole_Grain_Bread_New_Techniques_Extraordinary_Flavor</link>
</book>

    <rating>3</rating>
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  <read_at>Mon Jun 01 00:00:00 -0700 2009</read_at>
  <date_added>Tue Jun 30 08:06:34 -0700 2009</date_added>
  <date_updated>Tue Jun 30 08:08:30 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I have had good experiences using these recipes, but I haven't enjoyed them significantly more than those in the Laurel or Tassajara books.  And, for me, it's hard to remember to start the process the day before I want bread and most of these recipes take two-days.]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/61620698]]></url>
</review>
    <review id="68600573">
    <user id="138600">
    <name><![CDATA[Sean]]></name>
    <location><![CDATA[Salt Lake City, UT]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/138600-sean]]></url>
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
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  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
  <link>http://www.goodreads.com/book/show/1009997.Peter_Reinhart_s_Whole_Grain_Bread_New_Techniques_Extraordinary_Flavor</link>
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    <rating>4</rating>
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  <read_at>Tue Sep 01 00:00:00 -0700 2009</read_at>
  <date_added>Sun Aug 23 16:12:06 -0700 2009</date_added>
  <date_updated>Thu Sep 17 16:36:37 -0700 2009</date_updated>
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    <body><![CDATA[I have a sneaking suspicion that Peter Reinhart's method is too complex, at least for lazy old me, and I'm sure if I do incorporate his techniques into my baking in the long term that I'll be simplifying and paring them down. But still: some of the best whole-wheat bread I've ever baked has come fro...<a href="http://www.goodreads.com/review/show/68600573">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/68600573]]></url>
</review>
    <review id="56023747">
    <user id="757603">
    <name><![CDATA[Lia]]></name>
    <location><![CDATA[South Jordan, UT]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/757603-lia]]></url>
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
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  <date_added>Wed May 13 22:51:51 -0700 2009</date_added>
  <date_updated>Wed May 13 22:53:49 -0700 2009</date_updated>
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    <body><![CDATA[I saw this on a friends list and thought I'd add it since one of my goals for this year is to learn the art of making bread and doing it well!]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/56023747]]></url>
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    <review id="79241177">
    <user id="2228028">
    <name><![CDATA[Larry]]></name>
    <location><![CDATA[Seattle, WA]]></location>        
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
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    <rating>4</rating>
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  <read_at>Sat Nov 28 00:00:00 -0800 2009</read_at>
  <date_added>Sat Nov 28 17:11:22 -0800 2009</date_added>
  <date_updated>Sat Nov 28 17:12:29 -0800 2009</date_updated>
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    <body><![CDATA[I really enjoyed his memoir and discussion of working with whole grains - and I can now make 100% whole wheat bread that's not a brick!]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/79241177]]></url>
</review>
    <review id="49206731">
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  <read_at>Sun Mar 01 00:00:00 -0800 2009</read_at>
  <date_added>Fri Mar 13 19:30:25 -0700 2009</date_added>
  <date_updated>Fri Mar 13 19:31:31 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[The recipes are a little complicated but worth it.  I am try to simplify them but a very good book and I use it every day now.]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/49206731]]></url>
</review>
    <review id="60202869">
    <user id="1472156">
    <name><![CDATA[Kristine]]></name>
    <location><![CDATA[Norman, OK]]></location>        
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  <text_reviews_count type="integer">24</text_reviews_count>
  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
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  <date_added>Thu Jun 18 13:19:48 -0700 2009</date_added>
  <date_updated>Thu Jun 18 13:20:32 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[Sadly, not available at the library. We will see how long it takes until I can read it. Perhaps I will end up buying it.]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/60202869]]></url>
</review>
    <review id="55396336">
    <user id="862075">
    <name><![CDATA[Julie]]></name>
    <location><![CDATA[The United States]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/862075-julie]]></url>
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  <ratings_count type="integer">74</ratings_count>
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
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    <rating>5</rating>
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  <date_added>Fri May 08 13:00:02 -0700 2009</date_added>
  <date_updated>Fri Jun 19 14:29:27 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I am intrigued.  I haven't tried any of the recipes yet, but I think they sound fantastic and the author is very knowledgeable in the &quot;grains&quot; department.  Don't know that I will ever give up my Gram's white bread recipe though (its just too good), but I'd love to incorporate Reinhart's wh...<a href="http://www.goodreads.com/review/show/55396336">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/55396336]]></url>
</review>
    <review id="41926568">
    <user id="1596491">
    <name><![CDATA[Emily]]></name>
    <location><![CDATA[La Jolla, CA]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1596491-emily]]></url>
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
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  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
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    <rating>5</rating>
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  <read_at>Fri Apr 03 14:25:47 -0700 2009</read_at>
  <date_added>Sun Jan 04 21:38:39 -0800 2009</date_added>
  <date_updated>Fri Apr 03 14:25:47 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[This is the best bread baking book for whole grains I have ever come across. I have tried probably 10 different recipes from this book with great success. I bake bread every week now and love how it turns out. His method of bread baking also maximizes the nutrition in each loaf by allowing the enzym...<a href="http://www.goodreads.com/review/show/41926568">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/41926568]]></url>
</review>
    <review id="53949737">
    <user id="1263768">
    <name><![CDATA[Mariko]]></name>
    <location><![CDATA[South Jordan, UT]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1263768-mariko]]></url>
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
  <link>http://www.goodreads.com/book/show/1009997.Peter_Reinhart_s_Whole_Grain_Bread_New_Techniques_Extraordinary_Flavor</link>
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    <rating>4</rating>
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  <read_at>Wed Jun 24 00:00:00 -0700 2009</read_at>
  <date_added>Sat Apr 25 14:58:15 -0700 2009</date_added>
  <date_updated>Wed Jun 24 14:18:53 -0700 2009</date_updated>
  <read_count></read_count>
    <body><![CDATA[I really liked reading about the science and &quot;whys&quot; behind the techniques.  I've made the master recipe once, and I thought the flavor was quite good (which is nice because I have to cook dairy-free, and most dairy-free recipes I've tried seem bland).  It was a little too crumbly to make a...<a href="http://www.goodreads.com/review/show/53949737">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/53949737]]></url>
</review>
    <review id="8853606">
    <user id="271023">
    <name><![CDATA[Sarah]]></name>
    <location><![CDATA[The United States]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/271023-sarah]]></url>
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
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    <rating>5</rating>
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  <read_at>Thu Nov 01 00:00:00 -0700 2007</read_at>
  <date_added>Thu Nov 08 15:16:56 -0800 2007</date_added>
  <date_updated>Thu Nov 08 15:19:41 -0800 2007</date_updated>
  <read_count></read_count>
    <body><![CDATA[So, I found this book at the library while I was looking for a recipe for honey whole wheat hearth bread, and I am in love!  As a food scientist, I like the way he details what is happening in the bread making process and what he did to discover his method of baking.  I'll have add to this review wh...<a href="http://www.goodreads.com/review/show/8853606">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/8853606]]></url>
</review>
    <review id="12719296">
    <user id="774423">
    <name><![CDATA[Amy]]></name>
    <location><![CDATA[The United States]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/774423-amy]]></url>
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
  <link>http://www.goodreads.com/book/show/1009997.Peter_Reinhart_s_Whole_Grain_Bread_New_Techniques_Extraordinary_Flavor</link>
</book>

    <rating>4</rating>
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  <date_added>Wed Jan 16 19:42:41 -0800 2008</date_added>
  <date_updated>Tue May 06 22:00:59 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[I didn't actually use any of the recipes from this book (I had to return it to the library by the time I finished the preliminary reading) but I really enjoyed all I learned about baking bread (and bakers).  When I get it from the library again (the wait is quite long) I'll be ready to try the maste...<a href="http://www.goodreads.com/review/show/12719296">more...</a>]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/12719296]]></url>
</review>
    <review id="17096030">
    <user id="962545">
    <name><![CDATA[Barbara]]></name>
    <location><![CDATA[Glenview, IL]]></location>        
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
  <link>http://www.goodreads.com/book/show/1009997.Peter_Reinhart_s_Whole_Grain_Bread_New_Techniques_Extraordinary_Flavor</link>
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    <rating>5</rating>
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  <read_at>Tue Jan 01 00:00:00 -0800 2008</read_at>
  <date_added>Wed Mar 05 12:21:35 -0800 2008</date_added>
  <date_updated>Wed Mar 05 12:23:18 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Slowing working on absorbing the well-presented info in this new book from top-ranked bread baker/instructor, Peter R.  Have not tried the recipes yet, but am learning alot from this book despite 35 yrs of bread baking.]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/17096030]]></url>
</review>
    <review id="36505737">
    <user id="872865">
    <name><![CDATA[Brian]]></name>
    <location><![CDATA[Olathe, KS]]></location>        
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  <title>Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor</title>
  <average_rating>4.36</average_rating>
  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
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    <rating>5</rating>
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  <date_added>Wed Oct 29 13:52:23 -0700 2008</date_added>
  <date_updated>Sun Dec 07 07:22:12 -0800 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[I love whole grain bread and can't wait to try what is in this book.]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/36505737]]></url>
</review>
    <review id="33036521">
    <user id="1328308">
    <name><![CDATA[Mary]]></name>
    <location><![CDATA[Minneapolis, MN]]></location>        
    <url><![CDATA[http://www.goodreads.com/user/show/1328308-mary]]></url>
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  <image_url>http://photo.goodreads.com/books/1255789614m/1009997.jpg</image_url>
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  <date_added>Tue Sep 16 16:11:27 -0700 2008</date_added>
  <date_updated>Tue Sep 16 16:12:35 -0700 2008</date_updated>
  <read_count></read_count>
    <body><![CDATA[Pretty much the same formulas from Bread Baker's Apprentice, but with whole wheat or rye.  Was a little disappointed there wasn't more information on actually USING alternative grains,]]></body>
    <url><![CDATA[http://www.goodreads.com/review/show/33036521]]></url>
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