What's Inside 7
Introduction
10
Chapter 1 Flo u r B a s ics
11 What Is Flour? 12 Types of Flours 15 What is Modern Flour?
20
Chapter 2 H e r i t a ge and A n c i e n t G rains
22 What Are Some Heritage and Ancient Grains? 25 Grains I Choose and Why 33 Concerns About Ancient Grains
36
Chapter 3 L et ’s Ta lk Yeas t
37 What Makes Yeast "Work"? 37 Varieties of Yeast 38 How to Store Yeast
42
Chapter 4 M i l l i n g Yo u r Ow n Flo u r
43 44 44 47 52
56
Chapter 5 So u rdo ug h … A Class O f It s Own
57 History of Sourdough 57 What is Wild Yeast? 58 Sourdough and Baking 58 How to Start a Basic Sourdough Starter 59 Micki’s Story 61 Do Heritage and Ancient Flours Work in Sourdough? 62 Specific Terms Used with Sourdough 66 Common Sourdough Concerns
70
Chapter 6 Ti p s fo r Bak ing Su cce s s
71 71 75 79
84
Chapter 7 L et ’s B a ke!
Measurements The Pan Matters The Need to Knead Tips Specifically for Baking with Heritage and Ancient Flours
86 Breads 94 Quick Breads 96 Muffins and Scones 100 Cookies and Bars 104 Cakes 108 Miscellaneous 116 Sourdough
124 Conclusion
The Essential Guide to
Dawn’s Story How Flour Is Milled Do You Mill Your Own Types of Home Grain Mills Sourcing Grains and Flours
125 Index
5
Baking with Ancient Grains
128 Author Bio