Fresh Milled Flour for Home Bakers: A Beginner's Guide to Milling Whole Grains and Baking Nutritious, Money-Saving Bread, Rolls, and Pastries (Paperback) (ISBN-13: 9798261712879)

Your whole wheat bread doesn't have to taste like cardboard.

If you've ever baked with store-bought whole wheat flour and ended up with a dense, bitter loaf that crumbled when you tried to slice it, you're not alone. But here's what most bakers don't know: the problem isn't whole wheat-it's stale flour.

When you mill wheat berries fresh, everything changes. The flour smells sweet and nutty. The bread rises light and tall. And the flavor? Rich, toasty, and naturally delicious-no bitterness, no compromises.

This book teaches you how to bake with freshly milled flour-even if you've never done it before.

You'll discover why fresh flour behaves differently than store-bought, and exactly how to adjust your technique for perfect results every time.

Inside this complete guide:

• The Three Laws of Fresh Flour-hydration, rest time, and fermentation speed explained in plain language
• Grain selection made simple-learn which berries create tender sandwich bread, flaky pie crust, or hearty artisan loaves
• Step-by-step milling instructions-from choosing your first mill to adjusting grind settings for different recipes
• Troubleshooting guidance-fix sticky dough, prevent dense loaves, and understand what went wrong (and how to fix it next time)

Over 100 tested recipes organized by skill level:

Start with foolproof Quick Breads and Breakfast items like blueberry muffins, buttermilk pancakes, and skillet cornbread. Progress to Daily Sandwich Loaves and soft dinner rolls. Then master Artisan Hearth Breads with crackling crusts, Flatbreads and Pizza, and even delicate Pastries and Cookies.

Each recipe includes:

• Precise gram measurements for consistent results
• Grain recommendations with substitution options
• Miller's Tips explaining the science behind each technique
• Clear sensory cues so you know what the dough should look, feel, and smell like

Learn practical skills that save time and money:

• The Wet Hand Method for handling sticky dough without adding excess flour
• Stretch and Fold technique that builds gluten strength without aggressive kneading
• Batch baking strategies that keep your freezer stocked with minimal cleanup
• Zero-waste recipes that transform stale bread, leftover bran, and dough scraps into croutons, granola, and crackers

You'll also find complete guidance on sourcing quality grains, proper storage to prevent pests, cost comparisons that show real savings, and equipment recommendations for every budget.

Whether you're a seasoned baker looking to upgrade your ingredients or a complete beginner taking your first steps into bread making, this book gives you the knowledge and confidence to succeed.

No vague instructions. No assumed knowledge. Just clear, tested techniques and recipes that work.

Your journey to better bread starts here.