The Essential Home Ground Flour Book
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The Essential Home Ground Flour Book
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Author : Sue Becker
language : en
Publisher: Robert Rose
Release Date : 2016-05-10
The Essential Home Ground Flour Book written by Sue Becker and has been published by Robert Rose this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-10 with Cooking categories.
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.
Homeground
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Author : Barrett Williams
language : en
Publisher: Barrett Williams
Release Date : 2024-04-11
Homeground written by Barrett Williams and has been published by Barrett Williams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-11 with Cooking categories.
Discover the Rustic Charm of Home Milling with "Homeground" Unlock the secrets of transforming grains into golden flour, right in your own kitchen with "Homeground", the definitive guide to home flour milling. Journey through the art and science of milling, and uncover the wholesome world of freshly-milled flour that's waiting to elevate your home baking to spectacular new heights. In "The Basics of Home Flour Milling", begin your adventure by delving into why milling your own flour isn't just rewarding, but also brings a spectrum of nutritional benefits to your table. Explore the tapestry of grains available at your fingertips—from the robust wheat varieties to the intriguing ancient grains and gluten-free options that cater to every palate and dietary requirement. As you venture into the heart of the book, "Understanding Your Grain Options", your newfound knowledge branches out to wheat and its multitudinous properties. Become a connoisseur of grain flavors and learn how each variety enhances the taste and texture of your baked goods. "The Milling Process Step by Step" will transform you from novice to artisan, offering a thorough walk-through of preparing grains, adjusting your mill, and ensuring you produce the finest quality flour. This chapter is a treasure trove for every baking enthusiast. Enrich your home baking with "Blending Flours for the Perfect Recipe". This pivotal chapter teaches you to master mixing grains and crafting custom flour blends that will have your bread, pastries, and pies rivaling those of professional bakeries. Navigate through common hiccups in "Troubleshooting Common Milling Issues", where practical advice ensures that your milling experience remains smooth and enjoyable. Feel empowered as you learn to overcome challenges like clogging, humidity management, and more. Embrace the diversity of global cuisine with "The Role of Flour in Cultural Cuisines" and celebrate the world's flavors through artisan breads and traditional pastries—an homage to the universal language of good food. "Beyond Wheat Exploring Other Grains" opens up a realm of possibilities, guiding you to mill everything from corn to quinoa, and enrich your diet with a variety of textures and nutrients not commonly found in store-bought flours. Finally, "The Future of Home Milling" paints a picture of an evolving craft, where innovations and sustainability efforts are woven into the timeless tradition of milling, inspiring you to join the movement of home millers shaping the future of food. Whether you're an eager beginner or an experienced baker, "Homeground" is a panoramic view of the miller's craft—an indispensable manual designed to transform the way you think about, and create, the most fundamental ingredient in your kitchen flour. Embark on a grain-to-loaf journey; it's time to turn the page, and start the mill. "Homeground" awaits.
Hodgson Mill Whole Grain Baking
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Author : the bakers of Hodgson Mill
language : en
Publisher: Fair Winds Press
Release Date : 2007-06-15
Hodgson Mill Whole Grain Baking written by the bakers of Hodgson Mill and has been published by Fair Winds Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-06-15 with Cooking categories.
A comprehensive guide to baking with whole grains from one of America's leading flour mills.Features 100 gluten-free recipes and 50 bread machine recipes! If your experience of whole grains translates into heavy, bitter, stale, or (in the case of pasta) mushy, take heart. A revolution in whole-grain flours and a better understanding of the techniques needed to create delicious whole-grain baked goods that are as good to eat as they are good for you has taken place in the last few years. With new flours like white whole wheat, white wheat bran, and white spelt, whole-grain baking has finally come into its own. And here to help health-conscious cooks take advantage of the new developments is The Official Hodgson Mill Whole-Grain Baking Companion. From scrumptious breads like Multigrain Currant Loaf, Sourdough Rye, and California Soy Crunch to White Whole Wheat Blueberry Muffins and Perfect Buckwheat Pancakes, from Cranberry-Marmalade Scones to Cardamom Coffee Braid, 400 recipes present the best of whole-grain baking in easy-to-follow step by-step format. Readers will be introduced to whole-grain flours (including the many kinds of whole wheat, rye, corn, spelt, oat, soy, rice, bean, buckwheat, flax, barley, quinoa, millet and more) and learn special tips for using each kind of flour, what its nutrient value is, how to store it to preserve freshness, and how to combine different flours for maximum flavor and nutrition. A chapter on baking basics takes readers with illustrated step-by-step directions through the bread making process, whether they-re creating whole-grain baked goods by hand, in a bread machine, or with a food processor, and illustrates techniques like braiding. All of this comes from the authority of Hodgson Mill, a flour company that has been grinding whole grains for 120 years.
The Homemade Flour Cookbook
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Author : Erin Alderson
language : en
Publisher: Fair Winds Press (MA)
Release Date : 2014-06
The Homemade Flour Cookbook written by Erin Alderson and has been published by Fair Winds Press (MA) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06 with Cooking categories.
Have you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way.DIV /divDIVThere is with The Homemade Flour Cookbook. Erin Alderson will explore the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed./divDIV /divDIVTry out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of Gluten-Free recipes. Check out Butternut Squash and Goat Cheese Lasagna, Cheddar jalapeño quesadillas with quinoa tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip, Feta and Curried Red Lentil Dip, Honey Sunflower Biscuits with Jam and Dark Chocolate Dipped Almond Meal Biscotti are just a few of the recipes that you’ll make with your own hand-milled flour! /div
Flour Lab
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Author : Adam Leonti
language : en
Publisher: Clarkson Potter
Release Date : 2019-09-10
Flour Lab written by Adam Leonti and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-10 with Cooking categories.
The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains—with dozens of recipes! “Bread lovers of all skill levels are sure to find themselves returning to this one time and again.”—Publishers Weekly (starred review) A pioneer of the at-home milling movement, Adam Leonti has written the definitive guide that modernizes this old-world tradition for home cooks and amateur breadheads. With step-by-step photographs and comprehensive instructions to guide you through each technique, plus guidance on all aspects of home milling, including sourcing wheat or flour and choosing the right equipment for your kitchen, Flour Lab is a master class at making better-tasting and more nutritious food. Thirty-five recipes for bread, pasta, pizza, cake, and pastry serve as a practical base, and Leonti provides dozens of delicious recipes to tailor them to your taste, including: • Bread: Potato Rolls with Honey Butter; Bagels; Yeasted Ciabatta • Pasta: Canderli (bread dumplings); Ricotta and Lemon Zest Ravioli; Chicken Liver and Saffron Ragù • Pizza: Butter, Honey, and Lavender Bianco-style Pizza; Robia, Mortadella, and Arugula Pizza al Taglio; Tomato and Stracciatella Pizza Napoletana • Pastry, Cookies, and Cakes: Biscotti with almond and grapefruit; Whole Wheat Croissants; Carrot Cake with Cream Cheese Frosting Embracing freshly milled flour in these recipes—and all the ones you already love to make—will ensure that you never have a stale meal again. Praise for Flour Lab “Do you want to make pasta from freshly milled our? Pizza and focaccia? Pastry and bread? The genius of this book is that it expands the possibilities of using freshly milled grains—think flavor, texture, nutrition, uniqueness—across a broad, delicious spectrum. Adam Leonti’s Flour Lab is clearly composed, enthusiastic, and inspiring.”—Ken Forkish, author of Flour Water Salt Yeast “Flour Lab is not only a beautiful and inspiring book, but it also vividly portrays, through its excellently written narrative and amazing recipes, the personal—yet universal—journey of the artisan soul. Adam Leonti’s own discovery process of the joys of milling and baking with fresh flour is now a lasting and enriching gift to us all.”—Peter Reinhart, author of The Bread Baker’s Apprentice, Bread Revolution, and Perfect Pan Pizza
Bread Beckers Recipe Collection
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Author : Sue Becker
language : en
Publisher:
Release Date : 2005-01-14
Bread Beckers Recipe Collection written by Sue Becker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-14 with categories.
Whole Grains Every Day Every Way
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Author : Lorna Sass
language : en
Publisher: Clarkson Potter
Release Date : 2013-12-11
Whole Grains Every Day Every Way written by Lorna Sass and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-11 with Cooking categories.
Thanks to the low-carb movement and the updated USDA food pyramid, we all know we should be eating more whole grains (the “good carbs”). But what exactly are whole grains? And how can we make them not only what we should eat, but what we really want to eat? In Whole Grains Every Day, Every Way, bestselling cookbook author Lorna Sass demystifies whole grains with a thorough grain-by-grain primer followed by more than 150 irresistible recipes. In this extensive guide to the wide range of fantastic whole grains available–many of which are gluten-free–Sass introduces home cooks to dozens of grains, including amaranth, barley, buckwheat, hominy, popcorn, polenta, Job’s tears, millet, oats, quinoa, brown rice, red rice, black rice, rye, triticale, sorghum, teff, farro, grano, green wheat, kamut, spelt, wheat berries, and wild rice. She shares tips for buying and storing these grains as well as the best and simplest way to cook them. And then there are the boldly flavored, contemporary recipes that will truly change the way you cook, covering soups, salads, main courses, and side dishes all the way to quick breads, cookies, and desserts, with a groundbreaking section on whole-grain baking outlining tempting, healthy options. Whole Grains Every Day, Every Way will delight carnivores and vegetarians alike with recipes such as Farro Salad with Prosciutto and Asparagus, Masa Harina–Beef Casserole, Posole with Pork and Chipotle, Millet with Gingered Beets and Orange, and Coconut–Black Rice Pudding. This is the book America has been asking for: the definitive guide that will make it easy and delicious for us to incorporate healthful whole grains into our diets with innovative recipes for every meal of the day.
Southern Ground
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Author : Jennifer Lapidus
language : en
Publisher: Ten Speed Press
Release Date : 2021-04-27
Southern Ground written by Jennifer Lapidus and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-27 with Cooking categories.
A groundbreaking tour of Southern craft bakeries featuring more than 75 rich, grain-forward recipes, from one of the leaders of the cold stone-milled flour movement in the South. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY GARDEN & GUN • “I felt like I was there, on the journey with Jennifer Lapidus herself, as I read her beautifully written book.”—Peter Reinhart, author of The Bread Baker’s Apprentice At Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone–milled in the heart of the South. While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products. In Southern Ground, Lapidus celebrates the incredible work of craft bakers from all over the South. With detailed profiles on top Southern bakers and more than seventy-five highly curated recipes arranged by grain, Southern Ground harnesses the wisdom and knowledge that the baking community has gained. Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients, while providing instruction and insight into how to use and enjoy these geographically distinct flavor-forward flours. Southern Ground is a love letter to Southern baking and a call for the home baker to understand the source and makeup of the most important of ingredients: flour.
Bob S Red Mill Baking Book
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Author : John Ettinger
language : en
Publisher: Running Press Adult
Release Date : 2006-11-07
Bob S Red Mill Baking Book written by John Ettinger and has been published by Running Press Adult this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-11-07 with Cooking categories.
From the nation's leading miller of natural whole grain foods comes this exciting collection of more than 500 wholesome baking recipes that reflect Bob's Red Mill's dedication to healthful eating.
Grain Mains
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Author : Bruce Weinstein
language : en
Publisher: Rodale Books
Release Date : 2012-08-21
Grain Mains written by Bruce Weinstein and has been published by Rodale Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-21 with Cooking categories.
A long-overdue cookbook that takes whole grains from "good for you" side dish to sophisticated and satisfying main course. We all know that choosing whole grains over processed ingredients is better for our health, yet the likes of millet, quinoa, and barley are still stuck on the culinary sidelines. Bruce Weinstein and Mark Scarbrough bring these unheralded culinary superstars to the center of the plate, with more than 100 recipes showing that their range of textures and flavors is greater than any other food group, they're incredibly versatile, they're economical, and they can anchor a meal. Readers will be surprised at how easily and creatively whole grains can be used as the base for breakfast, dessert, and elegant entrees: Baked Barley Grits with Apples and Sausage will far outdo the standard cornmeal; and Millet Burgers with Olives, Sun-dried Tomatoes, and Pecorino won't leave anyone missing the meat. Tips on quick-cooking grains or precooking ahead of time make cooking with these hearty staples practical for weeknights, and many are appropriate (or can be modified) for vegetarian and vegan diets. Grain Mains is a modern manifesto for whole grains, with inventive and tantalizing recipes.