Discover the difference fresh-milled flour makes in every loaf, crust, and crumb.
In The Essential Home-Ground Flour Book, you'll learn everything you need to turn whole grains into vibrant, aromatic flour right in your own kitchen—and then transform that flour into extraordinary bread, pastries, sourdough, and more. This is not a vague celebration of "old-fashioned" baking. It is a practical, step-by-step manual built for today's home baker.
You'll start by understanding what happens to flour after it's milled and why the bag on the supermarket shelf has already lost much of what makes grain worth eating. You'll learn how to choose a grain mill, how to grind wheat, rye, spelt, einkorn, and other grains to the exact texture each bake demands, and how to store your fresh flour so it stays alive. Then you'll move into the kitchen with a complete sourdough starter method, artisan bread formulas calibrated for home-ground flour, tender pastry techniques that account for fresh bran, and a deep dive into ancient and heritage grains.
With 100 recipes spanning everyday sandwich bread, crusty sourdough boules, flaky pie crust, soft cinnamon rolls, whole-grain pasta, and grain bowls, this book gives you a full baking repertoire built around flour you mill yourself. Each recipe includes weight measurements, make-ahead tips, and adaptation notes for different grains.
Whether you're a curious beginner or an experienced baker ready to take control of your ingredients, this guide will change the way you think about flour—and the way your bread tastes.