The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes Paperback – Illustrated, May 10, 2016

This book is a solid 4.5 stars. Being a vegan family, I've found the recipes easy to adapt and so far we've had great success with everything we've tried. The basic yeast bread has become a staple in our house (my son says it tastes like darker bread you get in the basket at the Cheesecake Factory and he's 100% correct).I have the same issue many others have. The book tells you how to substitute home ground flours for all purpose flour, for instance, and says that if you're using a recipe with weights, you just use the same weight of grain. It's a super handy tip and makes me wish with all of my heart that bakers in the US used weights more. It's so much easier to get a consistently good product. So where are the weights in these recipes? We're left to guess how much grain to grind and I'm still getting it wrong. I've thrown flour away because you're not supposed to store it, but then you don't really get any help with knowing how much whole grain to throw in your grinder to hit the flour amount required for each recipe. I've started freezing my extra flour, a tip I picked up from a YouTuber, and I'll use it as my dusting flour when I'm making future recipes. But still... I feel like the recipes are seriously missing the mark by not including weights. I get that there still may be a range needed for the recipe, so let the range be "100g-120g hard red wheat milled into fine flour, about this many cups" so that you have a starting point. I assume this knowledge comes with experience and may not be an issue in the future.But like I said, the recipes are amazing so far and I've enjoyed working with the home milled flour. The first section of the book (123 pages out of about 267 of actual content) is invaluable for anyone (like me) who never really worked with home ground flour before. It's a textbook on the subject and very well thoroughly done. Even the recipe section is full of more tips and tricks for almost every recipe: substitutions, storage advice, different grains to use, etc. You really do get the impression that you're reading something written by a master with decades of experience in her craft, probably because that is exactly what this book is.Really, I'm only docking .5 stars for the lack of weights in the recipes, but it's such a small complaint in the overall awesomeness of the book that I can't physically dock a star in the review.You may like to spring for the spiral bound version as this book doesn't lay flat at all. Most books don't lay flat, but this one seems to think it is its destiny to close while you're making a recipe, no matter what methods you use to keep it open. My hope is for future printings to have a spiral bound version contained within a hard cover. I can't imagine how expensive that would be to produce, but I'd seriously shell out an extra $20 for this imaginary version of the book. I'm not just saying that, either.

Professionally written and very thorough. A must-have for my library.

This book is LOADED with recipes, I mean, more than half of it's volume is recipes. This is GREAT news if you're looking to get started in fresh milled grains. The first half is all education and teaching you about grains, anatomy of grain, the who, what, why of grains. Even the science of grains and the nutritional benefits provided to you by milling your own. Reading this will help you understand why storebought breads and flours are so bad for you. It will also explain some of the digestive issues you may currently have or why people think "gluten is the enemy." Find out here why gluten is NOT the problem. It's the additives and processing chemicals that give you that familiar white powder probably sitting in your cabinet. (Probably been there a while and yet...it's not spoiled...concerning isn't it?) Get this book and learn why, then learn how to grind and change your look on baked goods forever. Bet you never thought you could eat bread and get healthier?

Been enjoying this interesting & easy to understand book/cook book, whilst waiting for my grain mill to arrive. Love it!! And recipes look very tasty!Update: everything I've made so far is delicious!! The donuts,,,,,goodness they're fabulous 👌

This book dives into the history of grains, how it ties into your health and some key points to consider when milling your flour fresh for baking. I have only just begun the learning curve for making bread in general, and before buying this book I was hearing that there is another learning curve when switching to fresh milled flour. The reason I purchased this book was to help me with that, and while the background info on grains is amazing and awesome, I feel like there wasn't as much focus on using the flour as I thought there might be. You do get a lot of recipes with this book, which is also wonderful. The flip side of that coin, though, is it would be nice if the recipes were written for weight rather than volume. Reason being is the volume of flour you get from milling grains is larger than the volume of grain you started with. The author does include notations for this so you can sort of figure out how much grain to mill for a recipe. But wouldn't it just be easier to say you need 400 grams rather than 4 cups? That way you don't have to guess at how much grain to mill and subsequently avoid too much leftover flour. If you mill 400 grams of grain you will get almost all of that in flour. When I used my mill the first time, I weighed the grain before I put it in the hopper and then weighed the resulting flour. I only lost 5 grams. I just don't want to end up with a bunch of leftover flour in my freezer every time I make a recipe.

If you are grinding your own grains, you definitely need this book. It is packed with good information and recipes that really work. I have purchased several other books for home, ground grains,, but none can compare to this one.

Very fast delivery. Love the book, great recipes and clear information. Easy to follow and to use as a reference about all things grain and baking with freshly ground grains.

I absolutely love this cookbook! Very informative and lots of great recipes