The Essential Home-Ground Flour Book: Learn Complete Milling and Baking Techniques, Includes 100 Delicious Recipes Paperback – Illustrated, May 10, 2016

This book is a solid 4.5 stars. Being a vegan family, I've found the recipes easy to adapt and so far we've had great success with everything we've tried. The basic yeast bread has become a staple in our house (my son says it tastes like darker bread you get in the basket at the Cheesecake Factory and he's 100% correct).I have the same issue many others have. The book tells you how to substitute home ground flours for all purpose flour, for instance, and says that if you're using a recipe with weights, you just use the same weight of grain. It's a super handy tip and makes me wish with all of my heart that bakers in the US used weights more. It's so much easier to get a consistently good product. So where are the weights in these recipes? We're left to guess how much grain to grind and I'm still getting it wrong. I've thrown flour away because you're not supposed to store it, but then you don't really get any help with knowing how much whole grain to throw in your grinder to hit the flour amount required for each recipe. I've started freezing my extra flour, a tip I picked up from a YouTuber, and I'll use it as my dusting flour when I'm making future recipes. But still... I feel like the recipes are seriously missing the mark by not including weights. I get that there still may be a range needed for the recipe, so let the range be "100g-120g hard red wheat milled into fine flour, about this many cups" so that you have a starting point. I assume this knowledge comes with experience and may not be an issue in the future.But like I said, the recipes are amazing so far and I've enjoyed working with the home milled flour. The first section of the book (123 pages out of about 267 of actual content) is invaluable for anyone (like me) who never really worked with home ground flour before. It's a textbook on the subject and very well thoroughly done. Even the recipe section is full of more tips and tricks for almost every recipe: substitutions, storage advice, different grains to use, etc. You really do get the impression that you're reading something written by a master with decades of experience in her craft, probably because that is exactly what this book is.Really, I'm only docking .5 stars for the lack of weights in the recipes, but it's such a small complaint in the overall awesomeness of the book that I can't physically dock a star in the review.You may like to spring for the spiral bound version as this book doesn't lay flat at all. Most books don't lay flat, but this one seems to think it is its destiny to close while you're making a recipe, no matter what methods you use to keep it open. My hope is for future printings to have a spiral bound version contained within a hard cover. I can't imagine how expensive that would be to produce, but I'd seriously shell out an extra $20 for this imaginary version of the book. I'm not just saying that, either.

This book is a gem for anyone starting to mill their own flour at home. It explains everything clearly—from choosing grains to using different types of mills and storing your flour properly. The 100 recipes are creative and easy to follow, with lots of variety. A great mix of education and inspiration for homemade baking lovers.

Perfect book to have if you want to begin making your own baked goods from fresh ground flour. She gives great details and the concept of why she uses the fresh ground flours. I have used multiple recipes I plan on switching to using freshly ground flour for my cooking.

This is a must-have book if you are starting to bake with home milled flour. I ordered the spiral bound and I love it. Yes it's more expensive which kind of annoys me but I love the fact that it lays flat or I can fold it back on itself and it's half the size sitting on my kitchen counter. The book is a wealth of information plus it boasts 100 easy and delicious recipes. Sue Becker has covered every topic in the first half of the book with regards to home milling flour. Just order it, you will not regret it, lol.

I just started milling grain. This book has great information on the many varied ingredients that can be milled for flour. Included are, what can be milled, how to use the flour, the health benefits and recipes. I read it cover to cover. The only thing that I wish is the dry measurements would include weight as well as volume.

The Essential Home-Ground Flour Book is a fantastic resource for anyone interested in milling their own flour and baking from scratch. Sue Becker explains everything clearly from choosing grains to using a mill, and the recipes are easy to follow and delicious. I highly recommend it for beginners and experienced bakers alike!

Sue Becker knows her breads! Very thorough and clearly written. You can clearly tell the author is knowledgeable about grains and baking. Great recipes. Must have in any kitchen that plans to use milled flour.

I love this book, very well written. The information on the history of flour is excellent. Recipes are wonderful, very healthy, and just what I needed.