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

I need to correct my last review. It is full of wonderful information about flours and other helpful information for beginnners like me. I had wrongfully judged ml measure to be a weight not a cup measure. I had a very nice clarification from Customer Service setting me straight, why the measurements given didn't match. Looked on my glass measuring cup and yes, there is ml. Also explained why Sue uses cup measurments. I will continue to use this book as my first go to for Fresh Milled Flour. I appreciate learning about milling grains and the health benefits from baking with the flour.

So much valuable information. Cannot wait to start milling my own grain. So excited my book finally came in.

The book took some time to arrive, but was in perfect condition. A very good book. Will order one for my mom as well.

Excellent reference book for milling flour. Lot's of great baking and storage tips.All the recipes I have made from this book have been enjoyed by my family.I would highly recommend and splurge for the spiral bound.

I was so excited about getting this book. It had a lot of good information but when it came to the recipes, it was very disappointing. All the ingredients were given in mL which if you follow that, none of the recipes will turn out. It would be much better if the measurements were in grams. Once I figured out how to correctly convert to grams, then i enjoyed making the recipes but it wasn’t convenient.

Exactly what I needed to get started with milling my own grain and baking.

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.

I am loving this book and I wish I had it from the get go! I am thankful for the “how it all works” part in the first third of the book, because it really helps me to understand what is going on within the baking process. I love her basic sandwich bread recipe (which I also use for dinner rolls!) And her pie crust recipe is just perfect…I do wish she had measurements in grams, that’s my only complaint. I’ve just been filling up a quart jar with berries, slowly pouring it into my grain mill, and then milling it into my large measuring bowl to get a close enough amount of flour to precisely measure. If there’s leftover flour, I freeze it and use it for dusting.I highly recommend this book! I got the spiral version because I knew it would be easier to use! :)