Whole Grain Baking Made Easy

With the ever-widening array of whole grain flours available now, it can be hard to know how to best put them to use. In this comprehensive guide, Tabitha Alterman re-introduces such flours as amaranth, millet, rye, and teff, offering guidance on all aspects of home milling, including choosing a mill and properly storing your grain and flour. With straightforward instructions and full-color photography, Alterman teaches home bakers age-old methods for making No-Knead Olive Rolls, Sourdough Hamburger Buns, Almond-Berry Dark Chocolate Cake, and Passionfruit Tart. Alterman also provides tips on maintaining a sourdough starter, making your own butter, and finding time in your schedule for baking.