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Author: Marleeta F. Basey
Publisher:
ISBN: 9780970540102
Category : Bread
Languages : en
Pages : 0
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Book Description
Flour Power explains how a little-known kitchen appliance called the home flour mill can significantly boost whole-grain intake with just a few minutes of kitchen time: about three minutes for milling and a few minutes more to dump ingredients in a bread machine bucket. It also explains how home milling empowers home bakers with the capacity to select or create the ideal flour for any baked product. For example, with the appropriate wheat, delicious American-style light breads (similar to white bread but with much more flavor and nutrition) can be made in a bread machine without adding white flour or gluten. With the appropriate wheat, even the nutrient-free zone of desserts can be made more healthful. And by mixing the freshest (non-rancid) flours from grains like wheat, rye and corn, artisan bakers can learn what their hand-shaped loaves were supposed to taste like. In short, if you have a question about buying a mill, milling flour, or baking bread from whole wheat, Flour Power answers it.
Author: Marleeta F. Basey
Publisher:
ISBN: 9780970540102
Category : Bread
Languages : en
Pages : 0
Get Book Here
Book Description
Flour Power explains how a little-known kitchen appliance called the home flour mill can significantly boost whole-grain intake with just a few minutes of kitchen time: about three minutes for milling and a few minutes more to dump ingredients in a bread machine bucket. It also explains how home milling empowers home bakers with the capacity to select or create the ideal flour for any baked product. For example, with the appropriate wheat, delicious American-style light breads (similar to white bread but with much more flavor and nutrition) can be made in a bread machine without adding white flour or gluten. With the appropriate wheat, even the nutrient-free zone of desserts can be made more healthful. And by mixing the freshest (non-rancid) flours from grains like wheat, rye and corn, artisan bakers can learn what their hand-shaped loaves were supposed to taste like. In short, if you have a question about buying a mill, milling flour, or baking bread from whole wheat, Flour Power answers it.
Author: William R. Voller
Publisher:
ISBN:
Category : Flour industry
Languages : en
Pages : 532
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Book Description
Author: Maurizio Leo
Publisher: Clarkson Potter
ISBN: 0593138422
Category : Cooking
Languages : en
Pages : 433
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Book Description
JAMES BEARD AWARD WINNER • IACP AWARD WINNER • NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 “Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest ONE OF SAVEUR'S BEST COOKBOOKS OF THE YEAR Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond. Recipes cover flavorful, crowd-pleasing favorites: Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.
Author: Jennifer Lapidus
Publisher: Ten Speed Press
ISBN: 1984857487
Category : Cooking
Languages : en
Pages : 290
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Book Description
A groundbreaking tour of Southern craft bakeries featuring more than 75 rich, grain-forward recipes, from one of the leaders of the cold stone-milled flour movement in the South. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY GARDEN & GUN • “I felt like I was there, on the journey with Jennifer Lapidus herself, as I read her beautifully written book.”—Peter Reinhart, author of The Bread Baker’s Apprentice At Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone–milled in the heart of the South. While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products. In Southern Ground, Lapidus celebrates the incredible work of craft bakers from all over the South. With detailed profiles on top Southern bakers and more than seventy-five highly curated recipes arranged by grain, Southern Ground harnesses the wisdom and knowledge that the baking community has gained. Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients, while providing instruction and insight into how to use and enjoy these geographically distinct flavor-forward flours. Southern Ground is a love letter to Southern baking and a call for the home baker to understand the source and makeup of the most important of ingredients: flour.
Author: Michael Pollan
Publisher: Penguin UK
ISBN: 0141908513
Category : Health & Fitness
Languages : en
Pages : 243
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Book Description
'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize. In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy. It's time to fall in love with food again. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.
Author: Lutz Popper
Publisher:
ISBN: 9783860373095
Category : Flour
Languages : en
Pages : 419
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Book Description
Author: Erin Alderson
Publisher: Fair Winds Press (MA)
ISBN: 1592336000
Category : Cooking
Languages : en
Pages : 227
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Book Description
Have you heard? Milling at home can be less expensive and healthier than buying pre-ground flours! Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! There has to be a better way.DIV /divDIVThere is with The Homemade Flour Cookbook. Erin Alderson will explore the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, making it easy for any do-it-yourself homemaker to have fresh flour whenever needed./divDIV /divDIVTry out great grain recipes like Cheddar Rosemary Farro Scones, Zucchini Feta Empanadas, Einkorn Biscuit Cinnamon Rolls, and Black Pepper Pasta with Goat Cheese and Pesto. There are also dozens of Gluten-Free recipes. Check out Butternut Squash and Goat Cheese Lasagna, Cheddar jalapeño quesadillas with quinoa tortillas, Berry Crisp with Oat Dumplings, or Buckwheat Dutch Baby with Maple Cherries! There are even recipes for legume, nut, or seed flours. Flatbread with sun-dried tomato dip, Feta and Curried Red Lentil Dip, Honey Sunflower Biscuits with Jam and Dark Chocolate Dipped Almond Meal Biscotti are just a few of the recipes that you’ll make with your own hand-milled flour! /div
Author:
Publisher:
ISBN:
Category : Flour mills
Languages : en
Pages : 720
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Book Description
Author: Elieser S. Posner
Publisher: Amer Assn of Cereal Chemists
ISBN: 9781891127403
Category : Technology & Engineering
Languages : en
Pages : 489
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Book Description
Updated for the first time in 7 years, Wheat Flour Milling, 2nd Edition brings together essential information about new and innovative approaches to the practice of wheat flour milling. Like the popular first edition, it includes in-depth coverage of current methods, technology, procedures, and equipment used in wheat flour milling, presenting specific ways to streamline mill operations and maximize flour quality while offering a general overview of industry practices. Explaining all machinery and phases of the milling process, including storing and blending, cleaning and conditioning, grinding, sieving, and purifying, this extensive resource provides answers to all your technical questions. Tables of specific mill engineering data provide application for mill design, while chemistry and analytical information and improved laboratory techniques allow for greater accuracy in mill operation. Explanations on the theory of the process provide knowledge useful to all involved in milling or the end product.The second edition is thoroughly updated and expanded to reflect the changes that have occurred since the first edition was published and to provide more detailed information. For example, durum wheat and soft wheat have separate chapters for a more detailed focus on specific characteristics. In addition, new topics such as Hazard Analysis and Critical Control Points (HACCP), International Organization for Standardization (ISO), and Mill Management are covered. The glossary has also been expanded for easy access and understanding of milling terms. Practical conversion factors, the detailed index, and quick web references to all subjects related to wheat flour milling make finding the information you need quick and easy.Millers, bakers, product manufacturers, grain scientists, quality assurance professionals, government agencies, wheat growers, wheat buyers, mill designers, educators, and students are sure to find this a useful, in-depth resource.
Author: Khalil Khan
Publisher: Elsevier
ISBN: 0128104546
Category : Technology & Engineering
Languages : en
Pages : 480
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Book Description
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat—proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 – “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
