Peter Reinhart Rethinks Baking With Sprouted Grain

Peter Reinhart is a baker unafraid of reinvention and challenging the norms of his field.

His career — now chronicled over the course of nine cookbooks — shows him repeatedly asking “Why not?” about challenges that stymie so many bakers. Why not break down artisanal recipes to make intricate breads accessible to home bakers? Why not rework whole-grain goodies to make them taste as light and airy as their all-purpose cousins? Why not make gluten-free, sugar-free baking taste great?

And now? Why not demystify the up-and-coming world of so-called sprouted grains?

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