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

First, the book is just under 70 pages. The information section is 25 pages, and recipes are 40 pages, 7 of which are bread recipes along with 8 pages of pizza recipes, 14 pages of classic sweet recipes, 1 biscuit recipe, 1 pie crust recipe and 1 peanut butter dog biscuit recipe.Neither peanut butter or wheat are good for dogs, but this recipe is probably far, far better for your dog that the toxic treat items sold in stores, many of which are made in China and have sickened or killed quite a few pets!At $15 and only 70 total pages, it is on the expensive side for what you get.I debated on the STAR rating, going back and forth between 3 stars and 4 starts. The book falls short in enough areas that I settled on a 3 star rating.I am not trying to knock this book, as it does have a place for someone new to fresh milled whole grain flour baking, I just want everyone to know what they are buying, both the good and the bad.Am I sorry that I bought and read this book? NOWOULD I buy it again, knowing its shortfalls? Probably YESWould I recommend this book for someone completely new to fresh milled whole grain flour baking? YES, provided they have already purchased a grain mill and are knowledgeable in and proficient at using their grain mill.There is NOTHING on the different brands of grain mills or the different types of grain mills and the advantages/disadvantages of each type of grain mill and nothing on how to use a grain mill.Types of wheat berries:The book almost completely focuses on what the author calls hard white.Hard red is mentioned, but not discussed, as is soft white.There is also nothing mentioned on the different varieties of hard red or white wheat berries, ie spring/winter red or white wheat.Einkorn, Spelt, Emmer, Red Fife, or any of the other heirloom varieties of wheat that are available (and MUCH, MUCH healthier and MUCH more nutritious that the modern wheat the author uses) are NOT even mentioned once.Light/Dark Rye berries, or any other variety of wheat is not mentioned either.The author apparently has two websites:amylamp.comgrainmillbaking.comI plan on going through both of them to see if they help fill of the shortfalls of this book.

I bought this book thinking it would provide me a collection of recipes for whole grain breads. But that was my mistake - there are a few recipes but that is not its purpose. Instead, the book is mostly about making flour.If you want to make flour, this may be the book for you. But if you want to use the flour for making breads then go elsewhere.

This book has very good information for someone who wants to start making their own home ground flours.

Great book for a beginner. Very easy and enjoyable read. I cannot wait to receive my grinder and try the recipes! I love that the recipes are for everyday baked goods: sandwich bread, no-knead artisan bread,several kinds of pizzas, cupcakes, cookies and more! This book is not the right book if you want to read lots of pages about the science behind baking, or have tons of recipes, but if you are looking for a great book to get you started with baking with home milled flour, this is a great book!

This little booklet has wealth of info. Looking forward to grinding my own grains and reaping the benefits otherwise destroyed through processed breads. After reading this I feel I’m now ready to bake whole grains!

I had already read Perter Reinhart book on sprouted grains and had been experimenting with sprouted pulps and flours making breads and pizzas so reading this book has helped tie in some of the knowledge I have gained from the other resources. I still have questions that need answering on my journey to sprouted grain baking but this has helped. I am cutting out sugars so not many recipes suit me but the printable are good.