Download Ebook , by Erin Alderson
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, by Erin Alderson
Download Ebook , by Erin Alderson
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Product details
File Size: 17219 KB
Print Length: 224 pages
Page Numbers Source ISBN: 1592336000
Publisher: Fair Winds Press (June 1, 2014)
Publication Date: June 1, 2014
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00KRQ24QA
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Amazon Best Sellers Rank:
#324,270 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Very helpful and informative book. It is quite interesting and gives detailed information and recipes.
I wasn't quite sure what to expect when pre-ordering this book, would it be a lot of instructions for home milling with some scattered recipes, a botanical guide to grain types and uses, or simply basic recipes but using home ground grains?It turns out to be a great mix of the three. There's a short chapter on basic milling and the various types of equipment that can be used, from small coffee grinders to electric grain mills, pantry staples, and storage, followed by a section for each type of ingredient (Grains, Gluten-Free Grains, Legumes, and Nuts/Seeds).The sections have pages dedicated to the types of grain, etc. including a little background, how best to turn it into flour and what makes the flour different from other types, and a helpful weight/measurement conversion for the whole grain and the flour. Example: 1 cup of the grain = xxx grams; 1 cup of the finished flour = xxx grams; and 1 cup of the grain = xx cups/flour.Each grain has multiple recipes for use, most with lovely color photos of the finished dish. There's the standard breads, cakes (must make the Lemon Pistachio Cake with Cream Cheese Frosting), cookies, etc., but also pasta, pizza, tacos and enchiladas(Buckwheat Enchiladas with Black Beans and Chipotle Tomato Sauce? Yum!), soups, dips, salads...The thing I noticed was the recipes don't have 30 ingredients and take hours of work, most are straightforward, simple, and use the most wholesome ingredients you can find. Oh, the ingredients have both volume AND weight for each that apply, a huge plus.There's also time saving tips and substitutions for many of the recipes.This is a book not so much intended to answer your questions about the basics of milling grains, but specific things to know about each grain when milling it and how to use it in recipes. It is more of a cookbook than a grain reference, and one that I'll be using a lot.
This book is ok. It does have some information about each grain the most of the recipes I found not to be very practical. And there's only three recipes per grain and sense I'm only using about four to six of the many grains listed in here I wish there was more recipes for the common wheat grains. I actually preferred Sue Becker's essential home ground flour book much better.
I bought this book expecting a well-researched and sourced book about milling as told through a set of recipes.What I found was that this book was written by a blogger and was essentially a blog in book form.This was one of the few books dedicated to milling, and as such I was hoping for a cornucopia of well-sourced explanations on milling grains. I was hoping for scientific explanations about how fresh milled wheat flour differs from the kind of flour you buy at the store. I was hoping that there would be a chapter about how to mill, including a breakdown of common type of mills and the pros and cons to each (in detail, with important distinctions such as whether the burrs are cast iron or stone, and why that would matter, etc.)Instead, this book was essentially just recipes made up through experimentation by the author. She does not come across as terribly educated (for example, there is no mention about the lack of gluten in fresh milled wheat flour or about separating your germ and bran from the flour so you can age the endosperm to get that gluten development).I was going to give this a disappointing two or three stars. I thought to myself, this is a lovely blog printed for people who want a book full of pretty pictures. It's nice she did all of this work, and the pictures are gorgeous. But it's not educating me much about grains or milling. It seemed to cater mostly to people care more about looks than substance.So why the four stars?Because I started making the recipes.If you are like me and you are itching to make bread from freshly milled grains but you don't have much experience with such endeavors, I would buy this book and just start making the recipes.I have tried three recipes so far, and each has been simply delicious. I made cookies from freshly milled barley. They were some of the best cookies I have ever made.I made a loaf of bread from fresh milled wheat berries. My associations of "whole wheat" bread for most of my life has referred to the dry, tasteless garbage they sell in grocery stores. Now whole wheat bread makes me think of nutty and moist bread which was a sensory feast. I can't believe I have lived most of my life thinking "whole wheat" bread was healthier but less tasty than white bread. It just needs to be fresh, but it tastes much, much better.This morning I freshly milled some oats and made pancakes. They were better than most desserts I have eaten.I am excited to read this book now. Not because it will teach me much about grains, gluten development, or much of anything at all. But rather, because each page contains a culinary journey - something to try and experience, and which will most likely enrich your world and the worlds of your family.If you want to learn more about wheat and bread, I suggest Hamelman's book "Bread". He is the director at King Arthur Flour Company, and he provides a great deal of information about nearly every aspect of bread making.If you want to learn more about grains, such as how they are grown, I highly suggest Logsdon's "Small-Scale Grain Raising". That book will satisfy your curiosity about the history, uses, and details of growing various grains. It also contains some recipes, which pairs nicely with Alderson's recipe book. However, it doesn't tell you much of anything about milling or about non-grain options for milling (unlike Alderson's book which has recipes for milled nuts and beans, etc.)Ironically, with my curiosity satisfied, I find myself using Alderson's cookbook the most. It drives the practical implementation of my knowledge about milling which I patched together by watching videos, reading other books, and experimenting. Maybe a book will come along that improves upon Alderson's book, by providing additional detail such as provided in Hamelman's and Logsdon's books. But for now, I would say if you want to use your mill, Alderson's cookbook is a great way to do so.
This excellent cookbook has a wealth of wonderful ideas, even for those of us who have been baking with fresh ground flours for quite some time.There are only 2 improvements I would suggest: 1) The recipes should stipulate whether or not the flours have been allowed to settle before you measure them out. This can make the difference between 1 cup or 1 1/3 cups of flour per cup listed in the recipe; quite an appreciable difference. 2) Most whole grain bakers I know don't preheat the oven for quick breads, allowing the whole grain flour to soak up liquid (whole grains take longer to do this than traditional all-purpose flour) and have an initial rising session, which produces a lighter crumb. I turn the oven on after the dough is completed and wait for it to reach the proper temperature while the batter is resting.Personally, I prefer baking with the warm, freshly ground flour immediately. The Limpa Rye quick bread was delicious, even with almond milk, agave, and nonfat plain Greek yogurt, but the flour measurement must have been for settled flour, as I had to add more to make the dough turn out right.However, this is one fantastic book!! Love it!!
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