Try Bluprint | Join Now

Online Class

Artisan Bread Making: Ancient & Sprouted Grains

$24.99$40.00

Experiment with new flours and sprouted grain recipes for your most flavorful bread yet.

Skill Level

Advanced

What You Get

  • 6 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Peter Reinhart
  • Closed captioning available (web only)

How it works

  • Once you purchase, find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

Discover the secrets to making exceptional breads from scratch! James Beard Award-winning author and bread expert Peter Reinhart guides you beyond standard flours and techniques to create beautiful, bakery-worthy artisan loaves.

Lesson Breakdown

1. Ancient & Sprouted Whole Grain Breads
25:14
Meet Peter Reinhart and get to know the terminology and benefits associated with baking bread with ancient and sprouted whole grains. Then, learn how to work with cooked whole grains and soakers as you make a multigrain Struan dough.
2. Shaping, Proofing & Baking the Multigrain Struan
20:44
3. Ancient & Local Grain Hearth Breads
32:12
4. Breads With Cooked Whole Grains
19:49
5. Sprouted Grain Breads
28:39
6. Sprouted Grain Bagels
22:09

Taught by

Peter Reinhart
Peter Reinhart
An internationally renowned expert on bread and baking, Peter Reinhart is an instructor at Johnson & Wales University and a TED Talks speaker. He’s the author of five bread-baking books, including “The Bread Baker's Apprentice,” which won both the James Beard and IACP Cookbook of the Year awards, as well as the International Gourmand Award for Best Baking Book in the World. Peter has spoken extensively on bread as a metaphor in the search for meaningfulness.

If you're not delighted with your Craftsy experience, we'll make it right or give you a full refund.