Reinhart, P. (2014). Bread revolution: World-class baking with sprouted and whole grains, heirloom flours, and fresh techniques. Ten Speed Press.
शिकागो शैली (17वां संस्करण) प्रशस्ति पत्रReinhart, Peter. Bread Revolution: World-class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques. New York: Ten Speed Press, 2014.
एमएलए (8वां संस्करण) प्रशस्ति पत्रReinhart, Peter. Bread Revolution: World-class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques. Ten Speed Press, 2014.
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