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Grain Mill Baking Get-Started Guide: Recipes and Techniques for Confident Whole Grain Baking

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Author note: This is the second edition with adjustments to improve readability. It contains the same information and recipes as the first edition.

With a countertop grain mill in your kitchen, you can grind your own truly whole grain flour from wheat berries. This allows you to have greater control over the ingredients in your baking, and eliminate the use of pre-packaged flour that’s been processed and stripped of its full nutrients.But making the transition from processed white flour to whole grain flour can be intimidating and challenging. Ultimately, you just want to know how to bake delicious things with your homemade flour!

This book was written to take you from being a baker with big questions and hesitation about your freshly-milled whole wheat flour to an enthusiastic baker who can’t wait for an opportunity to bake fresh, nutritious, delicious goodies. Along with techniques for adapting and choosing other recipes for your flour, this book features 15 baking recipes — including those with yeast like bread and pizza, and without yeast like cookies and cake. Each one was thoughtfully chosen to be a solid, building block recipe that gets you feeling more confident using your whole grain wheat flour. Since they’re all written for 100% whole grain wheat flour (a combination of hard white wheat and soft white wheat), you won’t need to stock your pantry with several different grains. And they don’t require dough enhancers, conditioners, or vital wheat gluten.

As an avid baker, Amy Lamp has done the research, experimentation, and note-taking to learn the patterns of what works better when baking with whole grain wheat flour, and what doesn’t work so well. That’s what she shares in this book to help more people bake with their grain mill.

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Grain Mill Baking Get-Started Guide: Recipes and Techniques for Confident Whole Grain Baking

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