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With a countertop grain mill in your kitchen you can grind your own fresh flour, allowing you greater control over the ingredients in your baking, and eliminating the use of pre-packaged flour that’s been processed and stripped of its nutrients.
Making the transition from processed white flour to whole grain flour can be intimidating and challenging though. This book takes you from having 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, and delicious goodies.Along with techniques for adapting and choosing other recipes for your flour, this book features 15 recipes using hard red wheat and soft white wheat, including bread and pizza, and cookies and cake. Each recipe was thoughtfully chosen to be a solid building block recipe that helps you become confident using your whole grain flour.
As an avid baker, Amy Lamp has researched, experimented, and taken endless notes to learn the patterns of what works best when baking with whole grain wheat flour. She shares her knowledge in her Grain Mill Baking Get-Started Guide, to help you become familiar with your grain mill and fresh flour!
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