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Flour Power: A Guide To Modern Home Grain Milling, by Marleeta F. Basey
Free Ebook Flour Power: A Guide To Modern Home Grain Milling, by Marleeta F. Basey
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Review
"What a fine book! Every foodie, every baker, everyone who values nutrition... will find it fun, fascinating and eye-opening." -- Laurel Robertson, author of Laurel's Kitchen Bread BookAn indispensible resource for anyone interested in real whole grain foods ... shows [how] to get vital nutrients back in...bread -- Mother Earth News, Dec 2004the only comprehensive guide... to home flour milling. A top pick and a "must" for any serious whole foods cook. -- California Bookwatch, May 2006
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From the Publisher
Home flour milling is quick and easy, but who needs it? Only gourmet bakers... heart patients... constipation or celiac sufferers... diabetics... dieters... and anyone else who yearns for "good" carbs, more fiber, old-fashioned bread flavor or a secure food source. With a huge collection of modern grain mills to choose from, even the busiest person can get all their daily grain servings from whole grains without sacrificing flavor or texture, or kitchen time, for that matter – just ten minutes to mill and dump ingredients in the bread machine bucket. Flour Power explains why commercial flours (including "whole wheat") lack flavor and nutrition, why home-milled flour is the most feasible (and delicious) source for the "good" carbs that are so vital to a healthful diet and proper weight and how to select the right mill for any lifestyle – from frantic to mellow. It provides an education on bread and dessert wheats, explains how to make American-style breads light and artisan loaves authentic, gives exhaustive detail for comparing, locating and selecting a home flour mill, and offers recipes for delicious (100 percent whole wheat) breads, muffins, cookies, quick breads and much, much more. The appendices contain sources for over 30 grain mills, for oat rollers and the "right" wheats for specific baking projects. Detailed, entertaining, rich in historical tidbits; indispensable for the time-starved, health-conscious bread lover.
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Product details
Paperback: 288 pages
Publisher: Jermar Press (April 29, 2009)
Language: English
ISBN-10: 0970540116
ISBN-13: 978-0970540119
Product Dimensions:
6 x 0.6 x 9 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review:
3.7 out of 5 stars
34 customer reviews
Amazon Best Sellers Rank:
#959,755 in Books (See Top 100 in Books)
This book has almost nothing to do with the practice of milling, please don't waste your money. It will answer none of an artisan bread baker's questions about how to influence the final loaf, nor does it more than superficially cover such key topics as the effect of milling different grains, different particle sizes, tempering, sifting, starch damage, judging milled flour based on its look and feel, etc etc etc. In addition, if you are interested in the health benefits of eating whole grains - the primary subject matter of this book - there are much more competent authors that have taken up the subject. The factory inspired recipe section at the end of the book is worthless (the "basic" loaf calls for TEN ingredients, several of them industrial), and virtually any artisan bread baking book would be a better purchase (flour, water, salt!). Clearly the nuance of the WHOLE baking process, and the role of natural fermentation in unlocking many of the nutrients the author spends so many pages discussing - not to mention FLAVOR - completely escapes her. Apparently it's enough to mill your own flour and that's all that matters, and then a kind of Wonderbread logic takes over - it's like making your own pasta only to top it with a can of Cheez Whiz.I would go so far as to say that the subtitle of this book, "A guide to modern home grain milling", is an outright lie. There are a number of positive reviews to this book, but these bread machine using reviewers seem to like this book based on the "revelation" that whole grains are good for you, and that you can, in fact, mill flour at home. I don't need a published book to give me that obvious, internet searchable information, but that seems to be the primary value of the book for the positive reviewers. Had the book been more honestly titled I would have never purchased it - and that's why I'm returning it.
I have been milling grain at home since the 70's. I didn't purchase this book with the thought that every page would be new information for me. Unlike a prior reviewer, how is an author to know how much information is enough or too much for each reader? I would prefer too much information; I can filter out what I know quite easily. This is an excellent primer for someone interested in, or just starting out in, whole grain work. I wish we'd had something like this back in the early seventies!I have an employee who has approached me, interested in doing her own whole grain work. This was the book I have loaned her. Unlike a prior reviewer, please understand that this is not a cookbook in the conventional sense. It's more like a food science book on a specific field.I am delighted to have this informative and well-written reference book on my shelf.
I purchased this book after reading the reviews as I am new to milling my own flour. This book has some very interesting information about grains, what kinds, how they work, how to use them. I was very impressed and have told everyone that I know to get this book if they want to get some very useful information regarding grains and milling. I can't go back to baking with regular wheat off the shelf anymore after reading this book. Whole grains are soo much better for you and milling your own is what really makes it better for you.I use the recipe for bread as my go to recipe for baking my own bread now and sometimes I switch the wheat berries to give it a different taste. Also used the stuffing recipe this last Thanksgiving and it was great, everyone loved it and wanted more. Well worth it to buy this book!
This book is a wonderful education in the world of wheat and I am very glad that I took the time to study the subject and learn about wheat, milling processes, grain nutrition, modern nutritional history (and its shortcomings), mills, and whole wheat recipes.Purchased a Nutrimill in the summer and now I use it to mill fresh flour once a week or so. I am on a quest to lose weight and improve my health by eating whole foods in appropriate amounts at appropriate times during the day, and by walking 30 minutes every day. So far, I have lost six pounds in six weeks and hope to lose a total of 30 pounds by the end of the year. And I am eating bread, cookies, bars, pies, crackers, and pasta, all made inexpensively at home with fresh milled whole wheat!For me, Flour Power was the education that gave me the will to change something very unhealthy in my life. I encourage you to read and study the book. Good luck.
I love this book, have highlighted many many pages. Trying to find grains that I can make cornbread with that will be less prone to spike my hubbys sugar, hes type 2. I found I can sprout wheat & turn it into flour & it metabolizes slower than regular store bought flour. Luv, luv all the great info I have learned...I keep reading it over & over very well written & documented with sources backing up the data. I finally found real concrete answers...I ordered a sample of berries & plan on trying many other grains...The Country Living mill is the choice I made for my mill ... we ARE what we eat!
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