Your complete guide to home-ground flour baking, now with sourdough and metric conversions.

Discover how to mill fresh, nutritious, and affordable flour at home with this updated new edition of the #1 bestselling Essential Home-Ground Flour Book. Packed with guidance on grains, equipment, and baking techniques, plus a new section on sourdough, including how to make a sourdough starter and 5 recipes for using it to accompany the 100 recipes for breads and muffins as well as gluten-free and vegan bakes. A key update to the book is the conversion of metric volume to metric weight—ensuring greater accuracy and better baking results. Perfect for home bakers and anyone seeking healthier, cost-saving alternatives to store-bought flour.

The Home-Ground Flour Book, Second Edition is a comprehensive and accessible guide to every step of the milling process. Inside, readers will find:

• A clear introduction to the history of whole grains and the anatomy of a grain kernel
• A comparison of commercially milled flour versus home-milled flour and why the difference matters
• Guidance on tools and equipment for home milling
• Baking fundamentals, including mixing methods, gluten development, moisture balance, metric conversions and other essential techniques
• An in-depth look at grains such as barley, rye, kamut and buckwheat, along with nut flours like almond
• Tips and techniques for baking with freshly milled grains

The book also features 100 flavorful recipes for quick breads, rolls and buns, muffins, pancakes, coffee cakes, biscuits and scones, cookies, brownies, pastries and more, including gluten-free, dairy-free and vegan options.

Perfect for beginners and seasoned bakers alike, The Home Ground Flour Book is an indispensable resource for anyone who wants to mill their own flour and elevate their baking from the ground up.