This cookbook from Sue Gregg teaches you the basics of whole grain baking by two methods: Both with the conventional approach, and with the "Two-Step Process" that utilizes the techniques of soaking, sprouting and fermenting to unlock grain's nutritional potential. An important purpose of this introduction is teaching how to adapt the process to all whole grain recipes, whether found in Sue's cookbooks, or others. This book provides the basics you need for real proficiency. The recipes in this book can be made using whole grain flour that was ground with a grain mill, but most of the recipes are written specifically for grinding the whole grain with liquid ingredients using a blender. Using this blender approach to grind whole grains is a convenient option for those who don't have a grain mill.
Sue has also written curriculum for teaching your high schooler baking, at home. This "intro" book stands on its own, or you can use it with the high school curriculum, for which it serves as the instructional text book.
This intro book serves as an excellent introductory cookbook in baking, for all ages.
“A true gem for the kitchen library!”
– Lauren K., CA
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