PDF Ebook , by Tabitha Alterman

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, by Tabitha Alterman

PDF Ebook , by Tabitha Alterman

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Product details

File Size: 63208 KB

Print Length: 160 pages

Publisher: Voyageur Press (January 15, 2015)

Publication Date: January 15, 2015

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B017YGGPME

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Amazon Best Sellers Rank:

#649,523 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

I understand the health benefits to baking with whole grains but never knew HOW to do it. I didn't even know WHAT to buy at the store to make the change. I was curious if baking with whole grains would be difficult, expensive and would it taste good? This lovely book answered my questions. It is beautifully written with personal observations and tips from the author accompanied by captivating photos to illustrate just what the recipe should look like (even some step-by-step). I have tried about six recipes so far and plan to experiment this summer using fresh fruits and vegetables that the season offers in the muffins, breads, etc. This is a book I have already given to friends for their birthdays. I recommend this for anyone who seeks to bake with whole grains.

This book has one common method for various bread recipes. As a result, you have to keep jumping back and forth in the book from ingredients to method. Additionally, although it advocates WEIGHING bread ingredients, the book lists ingredients prioritized by cups and spoons. Weights are parenthetical. HOWEVER, the cups and weights DO NOT MATCH. 20 grams of wheat bran is nowhere near 1-1/2 CUPS! And for MULTIGRAIN bread, it lists three different options for grain combinations. So I throw in all the measurements given (albeit confused by the mismatching grams+cups), BUT the actual recipe for the "soaker" calls for only a fraction of what the multigrain mixture lists. TOO CONFUSING (throw out and start again?), and I have YET to find a bread-baking book that is straightforward and with out errors.

What I like about this book: a discussion of various seeds and grains from the milling and baking perspective. If the information is correct then it will save a great deal experimentation on my part trying adapt to grains like einkorn, emmer and spelt.A (small) part of this book is about milling and storing grains and that portion is far too small for a book with a picture of a Fidibus grain mill on the cover. The book also says to go to Tabitha's website for "much more detailed ingredient and equipment information". Sadly the website contains no useful information and since it says that Voyageur "will be publishing the book this winter" it would appear it hasn't been updated in more than a year. Fortunately all the links are clickable in the Kindle version. Unfortunately as is often the case with illustration rich Kindle books the formatting is off at times.I'm also of the opinion that the author is bit too supportive of grinding in things like a (Blendtec/Vitamix) blender. If you're serious about baking and want to convert from off the shelf flour you should save home milling until you've spent some time with whole grain flours from the sources in the book. A bag from King Arthur will provide a benchmark you can compare your grain-blender flour against.

This was an enjoyable read and had some good tips and techniques on general baking, but it wasn't really what I was hoping for. I'm new to milling and really wanted to learn what kinds of berries to buy for which recipes and it doesn't cover that at all.

I have made a couple of recipes out of this book, and the flavor of the baked products has been amazing.The recipe ratios may not be quite accurate in some cases; one may have to adjust them to get the right consistency of the dough, yet the finished product is sublime.

Excellent book. Full of information for the developing baker. Includes many delicious recipes, and fantastic techniques for baking not only whole wheat breads, but decadent cakes, muffins etc. Highly recomended!

It is incredible, it takes you back to ancient grains in which I am very interested. The diversity of receipes and the information are so to my liking. Because I live in Alaska I would like to see recipes for barley bread. There is a family in Delta Junction that grows, mills, and markets barley flour, they tell me it is GMO free. Again, the book definitely meets my expectations

I decided to start experimenting with baking with whole grains but since I'm not much of a baker I needed some guidance. I purchased this book and sat down and read the whole thing cover to cover before I attempted baking. I really like the format of the book and all of the information and tips the author offers. I felt that the topic was covered thoroughly and I had all of the information I needed. I have tried about five of the recipes and they are easy and delicious. I'm excited to keep trying recipes and experimenting to find the perfect loaf of bread for my family. I also made my own sourdough starter and am excited to start using it! I recommend this book to anyone wanting more information in whole grain baking.

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