Best Thing Since Sliced Bread !!!!
Rating:
5 / 5
My wife read this book and was so excited about making bread at home, that I had to read the book myself to see what all the ruckus was about. I'll have to admit that before I opened the book, I thought that milling raw wheat and making bread was something reminiscent of the "foxfire" series of do-it-yourself books. Was I ever wrong. The book is at once engaging and entertaining. Ms. Basey's research is heads above any I've read. Her knowledge of grain mills, proteins, glutens, natural vitamins and minerals is amazing. Her practical bread-making technique and application is easy to follow and even a tough guy like me can make great bread. I'm not talking bread like some make from a pre-mixed bag of flour bought at the local market. I'm talking the bread that fills the house with that fresh baked smell one never forgets. The kind that causes you to drool waitng for the baking cycle to finish. The kind that begs for fresh butter and a hungry mouth. Thanks for this wonderful resource and congrats on creating the best book of it's kind since sliced bread !!! Pardon the pun, I couldn't resist.
The Most Amazing Book Ever!
Rating:
5 / 5
Flour Power is simply the most amazing book and read I have ever come across. I love bread I love baking bread. However, until getting this book I only made white breads. Now, I am a whole meal bread lover.Not only does this book cover why you should eat more whole grains, it tells you about the different grains, how to choose and buy a grain mill for milling your own flour at home. It has recipes, a listing of mill sellers and manufacturers, grain sources and more. Once I started reading, I just couldn't put it down. I read it from cover to cover in one night. I have to tell you that doesn't happen often. If you bake bread by hand, bread machine, mixer, or whatever you have to have this book. ORDER IT NOW!
Flour Power
Rating:
5 / 5
The author did a wonderful job of identifying a large variety of grain mills along with specific issues to consider about each such as overheating which destroys the nutrients one tries to save by home grinding, grinding ranges- powder to chunks, dry versus oily, dust, weight, and noise. The reader is well educated on a vast range of grains including gluten, protein, amino acid,and standard uses of each. On a very practical level, she includes detailed info on how to correct/diagnose a flopped loaf of bread with dough enhancers, ingredient altering, kneading and fermentation processes. There is a sampling of recipes along with appendices to find grain mills and grain sources. She takes the intimidation out of bread making by providing a fabulous foundation of knowledge!
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