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    <![CDATA[Peter Reinhart's Whole Grain Bread: New Techniques, Extraordinary Flavor]]>
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  <average_rating>4.36</average_rating>
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    <![CDATA[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.]]>
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        <name><![CDATA[Peter Reinhart]]></name>
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  </authors>  <published>2007</published>
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  <date_updated>Sun Sep 14 11:37:55 -0700 2008</date_updated>
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