Flour Power: A Guide To Modern Home Grain Milling (Paperback)

~ (Author) "About 25,000 years ago, after the glaciers had done some permanent damage to the countryside, some of man's tasty game species started dying out..." (more)
Key Phrases: wholemeal bread recipe, home flour mills, oily items, United States, Bread Machine Instructions, Institute of Medicine (more...)

Editorial Reviews

Review

"What a fine book! Every foodie, every baker, everyone who values nutrition... will find it fun, fascinating and eye-opening." -- Laurel Robertson, author of Laurel's Kitchen Bread Book

An indispensible resource for anyone interested in real whole grain foods ... shows [how] to get vital nutrients back in...bread -- Mother Earth News, Dec 2004

the only comprehensive guide... to home flour milling. A top pick and a "must" for any serious whole foods cook. -- California Bookwatch, May 2006

Product 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.

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Product Details

• Paperback: 288 pages
• Publisher: Jermar Press; Revised Edition edition (May 15, 2004)
• Language: English
• ISBN-10: 0970540116
• ISBN-13: 978-0970540119
• Product Dimensions: 8.9 x 6 x 0.8 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars  See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #185,584 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

32 of 33 people found the following review helpful:

5.0 out of 5 stars A Flour Powerful Book, December 16, 2005

By	Arthur Lowery - See all my reviews (REAL NAME)

I'm a bread-baking microbiologist with a different take on this book. One reviewer thought it had too much info but I think when an author examines a topic microscopically - without leaving a
who-what-where-when-why question about any aspect - the reader can't lose. And even if you happened to decide milling wasn't for you (a possibility another reviewer speculated about), the book is still a treasure trove of tidbits, details, history and how-to's that make for satisfying reading on a hot-tea evening.

Once I got my mill (I took one of the "quick-pick" options the author provided.) and some good high-protein wheat (I'm lucky to have the legendary Bob's Red Mill within driving distance.), it
was surprisingly easy to get bread without a hassle every three days or so. Although the bread machine makes a crust slightly thicker than I like, the rest of the bread is incredible and it's truly a time-saver. As the author of this book stresses, it's not the milling that takes time, it's the bread making.

Another book I recommend to real gourmet bakers (the kind who wouldn't stoop to a bread machine) for some delicious and heart-healthy ways to use home-milled grains is "Mediterranean
Grains and Greens" by Paula Wolfert. Similarly well written and detailed, it provides a tantalizing glimpse of a whole new realm of possibilities for using whole grains (and greens).

19 of 19 people found the following review helpful:

5.0 out of 5 stars Delivers what it promises -- and more, April 27, 2005

By	Calvin S. (Washington, Utah) - See all my reviews

This book is really a winner. The author obviously writes from experience, but she also provides source information to back up her "facts" (which are otherwise just author assertions, in my opinion). Because I'd done what I thought was extensive research on grain mills before I stumbled onto this book, I was a bit disgruntled about how much very important stuff I'd missed. For example, I'd been repeatedly cautioned about keeping milling temperatures "low" without a clue to what temperatures we were talking about. This author explained exactly what damage was done to which components at what temperatures, what the damage was and what authority had said so -- now that's the kind of detail I like.

I was also mezmerized by the information on wheats, amused by what another reviewer complained about as the mundane details of handling and storing grains (all new to me...), and encouraged and inspired by the prospect of actually liking the switch to whole-grains that a recent heart attack had mandated for me. In short, this book is informative, well written, well documented and a lot of fun to read.

18 of 18 people found the following review helpful:

5.0 out of 5 stars Best Thing Since Sliced Bread, October 13, 2004

By	Randy S (Sacramento, CA) - See all my reviews

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.