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Robert Rose

The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes

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Description

How to create flour at home. The many benefits of home flour milling include taste and flavor and the appeal of making a healthy food that tastes good and is seriously nutritous. Home ground flour milling can also save countless dollars just in the cost of bread alone, especially for those with special dietary needs and restrictions, and improved health leads to reduced medical costs. This comprehensive how-to details the whole process behind home flour milling with features such as: The history of whole grains and grain anatomy Benefits of commercially milled flour vs home milled flour Tools and equipment for home flour milling Baking basics including mixing methods and techniques -- the importance of gluten and moisture Going with the grains -- a thorough description of grains such as barley, rye, kamut and buckwheat Nut flours such as almond Baking with freshly milled grains. There are also 100 recipes for tasty quick breads, rolls and buns, muffins, pancakes, coffee cakes, biscuit and scones, cookies, brownies and pastries, plus others that are gluten-free, dairy-free and vegan. The Home Ground Flour Book is ideal for anyone who wants to create their own flours. Read more

Publisher ‏ : ‎ Robert Rose; Illustrated edition (May 10, 2016)


Language ‏ : ‎ English


Paperback ‏ : ‎ 288 pages


ISBN-10 ‏ : ‎ 0778805344


ISBN-13 ‏ : ‎ 42


Item Weight ‏ : ‎ 1.22 pounds


Dimensions ‏ : ‎ 7 x 0.63 x 10 inches


Best Sellers Rank: #2,797 in Books (See Top 100 in Books) #2 in Food Science (Books) #10 in Bread Baking (Books) #10 in Kitchen Appliance Cooking


#2 in Food Science (Books):


#10 in Bread Baking (Books):


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Top Amazon Reviews

    • Best book for a beginner at milling your own grain
If you are new to baking your own bread and milling your own flour, you need this book. Information and instructions are clear and easy to understand. Sue Becker goes through everything from ingredients and techniques to equipment and types of flour mills. And as a bonus there are many wonderful recipes. I can't wait to get started. ... show more
Reviewed in the United States on February 4, 2025 by Linda Wilson
    • Excellent resource for baking bread with fresh milled flour.
Professionally written and very thorough. A must-have for my library.
Reviewed in the United States on February 1, 2025 by AzGal
    • Spring for the Spiral Bound Version
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. ... show more
Reviewed in the United States on October 31, 2023 by KC
    • A must have for milling newbies! 🤩
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!
Reviewed in the United States on January 23, 2025 by Raindrops and Sunshine
    • Awesome info, but not quite what I was looking for
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. ... show more
Reviewed in the United States on December 29, 2024 by Becky Kappell
    • Excellent book.
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.
Reviewed in the United States on February 14, 2025 by Mary K.
    • Very informative
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.
Reviewed in the United States on December 3, 2024 by R n' S
    • Love this cookbook
I absolutely love this cookbook! Very informative and lots of great recipes
Reviewed in the United States on January 28, 2025 by g.Trosper

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