November 23, 2023 - 6:57am
Best cook book for baking with freshly milled flour
Anyone please recommend some simple, easy directions and recipes for milling with all types of whole grains.
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Best cook book for baking with freshly milled flour
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King Arthur Flour Whole Grain Baking This doesn't address milling since the folks at King Arthur want you to use their flours. However, it has some very tasty whole grain recipes for everything from pancakes to breads to cookies to cakes and a whole lot more.
Whole Grain Breads by Machine or Hand, by Beatrice Ojakangas. As the title suggests, this is primarily a bread book, although Ms. Ojakangas includes some additional recipes. Each recipe includes directions for making the bread by hand or with a bread machine and includes amounts for three different loaf sizes: large, medium, and small. All measurements are in cups and spoons. Milling is not addressed.
I think you'll find things to like in either book.
Paul
Yogirider - here's a fire hose of info:
Books I've read:
Site
You can also search thefreshloaf.com for a ton of advice in these forums;
https://www.thefreshloaf.com/forums/general-discussion-and-recipe-exchange/whole-grains
https://www.thefreshloaf.com/forums/gear/grains-and-milling-0
Tony
I like Tim Giuffi's The Fresh-Milled Flour Bread Book (start here imo), Chad Robertson's Tartine No3 and Stanley Ginsberg's The Rye Baker (for rye).
Other good books I don't use as much: Peter Rinhart's Whole Grain Breads, Leonti & Parla's Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains and Ken Forkish's Evolutions in bread.
I have bought a few and read many others, but never found something that really did a good job, IMO, of helping with home milled flour. I learned more from this site and then experimenting. It is possible that there is so much variation between berries and different mills that it is hard for a book to really be definitive.
Yeah I agree that experimenting is the key. I think what these books give you is a reasonable jumping off place and then a bunch of (reasonably self-consistent) ideas about all the possibilities. E.g. porridge breads from Tartine.
I forgot to mention that this post is one of my favorites - I don't get as good results, but this is a thorough a description of the process - including listing of the temperatures, that I have seen , and would be a great starting point for someone new to milling flour - though your results will vary since you aren't using the same mill, and his starter will have different characteristics than yours -fighting-gravity
See the TFL recipes here- I have gotten a lot out of them.
There are many tremendous whole grain freshly milled breads from the same baker.
They use the sourdough called clas.