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Flour Power - About the Book
Book Description
The only book written on modern home grain milling. This book manages to present a technical topic in a fascinating and entertaining way. Unusually detailed and littered with historical tidbits. Includes mill selection criteria, an education on bread wheats, secrets for making deliciously light whole meal breads, and purchasing contacts for dozens of grain mills, plus oat rollers and bread wheats....
... (more)
Flour Power: A Guide To Modern Home Grain Milling
Authors: Marleeta F. Basey
Date: May 2004
ISBN: 0970540116
Publisher: Jermar Press
Paperback
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THE FLOUR’S WHERE THE FLAVOR IS
BUT ONLY IF IT’S FRESH!
ALBANY, OR – Do you believe that by selecting the appropriate wheat, whole grain flour can turn desserts into a scrumptious source of nutrients? Or that soft, easy-to-chew bread can be made from 100 percent whole wheat flour, in a bread machine, without adding white flour or gluten? If you’re skeptical, you’re like most Americans. That’s why Marleeta F. Basey decided to write a book on milling flour at home called Flour Power, A guide to modern home grain milling (Jermar Press, May, 2004).
Flour Power explains how home milling empowers gourmet bakers and cooks. Being able to select exactly the right wheat, or even mix different types of wheat or other grains, allows serious bakers to "create" the ideal flour for crusty, flour-dusted artisan breads, carrot cake, gingerbread, pizza dough, polenta or any other specialty baked good. "People haven’t found out what a tremendous advantage a home flour mill can be," says Basey. "When they do, a lot of lives are going to change for the better – in terms of both flavor and nutrition."
According to Basey, modern mills produce a loaf’s worth of flour in about three minutes. It takes just a few minutes more to dump ingredients in a bread machine bucket. That means even the busiest person can make deliciously light whole-wheat bread at home. "Whole wheat doesn’t have to be heavy and dark to have nutrients," says Basey, "but you need high-protein wheat to make short-process bread that is soft and easy to chew, the way most Americans...particularly young ones...like it. And there’s only one way to get the right wheat for a specific baked good...buy it whole and mill it at home. For a gourmet cook with a grain mill and a little time, the sky’s the limit in terms of creativity. "
Basey’s book presents all the information necessary to evaluate, compare, locate, buy and use a home flour mill. This includes technical details, recipes, and never-before-compiled sources for over 30 grain mills (electric, hand-operated and convertible), for oat rollers and for ideal bread-making wheats, which may be difficult to locate. Flour Power is a must for anyone looking for a practical way to boost bread flavor and health -- particularly frantic workers with no kitchen time to spare. An indispensable guide for the health-conscious, time-starved bread lover.
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