Item Code: 9781592332618
Availability: In-Stock, Ship Same Day by 1PM PT
Retail Price: $19.95
Readers will be introduced to whole-grain flours (including the many kinds of whole wheat, rye, corn, spelt, oat, soy, rice, bean, buckwheat, flax, barley, quinoa, millet and more) and learn special tips for using each kind of flour, what its nutrient value is, how to store it to preserve freshness, and how to combine different flours for maximum flavor and nutrition. A chapter on baking basics takes readers with illustrated step-by-step directions through the bread making process, whether they-re creating whole-grain baked goods by hand, in a bread machine, or with a food processor, and illustrates techniques like braiding.
All of this comes from the authority of Hodgson Mill, a flour company that has been grinding whole grains for 120 years.
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