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 awho-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).
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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