Lindley Mills' Super Sprout™ Sprouted Whole Grain Wheat Bread recipe was recently featured in Peter Reinhart's latest book Bread Revolution (Oct 21, 2014).
Peter Reinhart has been a long time fan of Super Sprout™ Sprouted Whole Grain Wheat flour. After Lindley Mills President, Joe Lindley sent him a sample of the flour back in 2009, he had this to say about baking with it, "I tasted quite possibly the best 100% whole wheat bread I'd ever had. No sugar, no honey, no oil, no preferment, and no long, extended fermentation--just flour, water, salt, and yeast. Suddenly, the artisan playbook no longer applied."
Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper’s Bakery in Santa Rosa, California, and is the author of eight books on bread baking, including Crust and Crumb, The Bread Baker’s Apprentice (winner of the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year), and the 2008 James Beard Award–winning Peter Reinhart’s Whole Grain Breads.
Peter is the founder and host of the popular website PizzaQuest.com, where he continues to chronicle his never-ending search for the perfect pizza through videos, essays, and recipes.