Whole Grain Baking Made Easy: Craft Delicious, Healthful Breads, Pastries, Desserts, and More - Including a Comprehensive Guide to Grinding Grains

What I like about this book: a discussion of various seeds and grains from the milling and baking perspective. If the information is correct then it will save a great deal experimentation on my part trying adapt to grains like einkorn, emmer and spelt.A (small) part of this book is about milling and storing grains and that portion is far too small for a book with a picture of a Fidibus grain mill on the cover. The book also says to go to Tabitha's website for "much more detailed ingredient and equipment information". Sadly the website contains no useful information and since it says that Voyageur "will be publishing the book this winter" it would appear it hasn't been updated in more than a year. Fortunately all the links are clickable in the Kindle version. Unfortunately as is often the case with illustration rich Kindle books the formatting is off at times.I'm also of the opinion that the author is bit too supportive of grinding in things like a (Blendtec/Vitamix) blender. If you're serious about baking and want to convert from off the shelf flour you should save home milling until you've spent some time with whole grain flours from the sources in the book. A bag from King Arthur will provide a benchmark you can compare your grain-blender flour against.

I understand the health benefits to baking with whole grains but never knew HOW to do it. I didn't even know WHAT to buy at the store to make the change. I was curious if baking with whole grains would be difficult, expensive and would it taste good? This lovely book answered my questions. It is beautifully written with personal observations and tips from the author accompanied by captivating photos to illustrate just what the recipe should look like (even some step-by-step). I have tried about six recipes so far and plan to experiment this summer using fresh fruits and vegetables that the season offers in the muffins, breads, etc. This is a book I have already given to friends for their birthdays. I recommend this for anyone who seeks to bake with whole grains.

I decided to start experimenting with baking with whole grains but since I'm not much of a baker I needed some guidance. I purchased this book and sat down and read the whole thing cover to cover before I attempted baking. I really like the format of the book and all of the information and tips the author offers. I felt that the topic was covered thoroughly and I had all of the information I needed. I have tried about five of the recipes and they are easy and delicious. I'm excited to keep trying recipes and experimenting to find the perfect loaf of bread for my family. I also made my own sourdough starter and am excited to start using it! I recommend this book to anyone wanting more information in whole grain baking.

My goal was to have a better grasp of milling. I learned a few things about grains and some recipes. I learn about grains and resources. My goal was to gain a better understanding of the appearance of the milled flour and uses for different grinding levels. The book did make me aware that this was going to be my next layer learning in pursuit of nutritious and delicious breads.

I am impressed with this expert knowledge of whole grains and the "chemistry" of bread baking. I know I will keep this book handy in the kitchen and refer to it often.

This was an enjoyable read and had some good tips and techniques on general baking, but it wasn't really what I was hoping for. I'm new to milling and really wanted to learn what kinds of berries to buy for which recipes and it doesn't cover that at all.

I have made a couple of recipes out of this book, and the flavor of the baked products has been amazing.The recipe ratios may not be quite accurate in some cases; one may have to adjust them to get the right consistency of the dough, yet the finished product is sublime.

It is incredible, it takes you back to ancient grains in which I am very interested. The diversity of receipes and the information are so to my liking. Because I live in Alaska I would like to see recipes for barley bread. There is a family in Delta Junction that grows, mills, and markets barley flour, they tell me it is GMO free. Again, the book definitely meets my expectations

So far so good. I found it lacking in a few explanations however. I bought this and Peter reinharts book: whole grain breads; new techniques, eatraordinary flovour book. Which reads like a textbook in technique and application into recipes. I found I had to refer to that book so I could understand what things like a "sponge" (not a kitchen sponge) and a "soaker" were. This book only tells you how to make them. But I had no idea what they were and what it's purpose was for instance. If I hadn't bought Peter Reinharts book I would prob be very lost and confused. I think it's a good accompaniment. But if your new to baking and you really want to understand what things are and why to do it, this book might not explain things sufficiently. I recomend Peter Reinharts book over this if you were to choose one over the other if you were serious about learning.

There is some really good information in this book about the different types of grains etc. but the recipes are sooooo hard to follow and I am a Chef. It may have been easier if I had the actual book so I could flip back and forth but with the Kindle I had to write out all of the instructions (as they are in the beginning of the recipe section) and then the actual ingredients. To complicated! The bread was great but the best part of it was using the grain mill to grind my own whole wheat flour and then make the bread immediately. If you have never done this and you are a whole wheat bread lover I urge you to try it. I am still looking for a better book of recipes

great guide to home milling and whole grain baking. The recipes are easy to follow and give great results

A must if you plan to grind your own wheat.

Excellent - as described!