I’ve loved to bake for as long as I can remember. As a teenager, I preferred to stay in on Saturday nights and make a batch of cookies (Snickerdoodles were my favorite).
In 2014 I bought a countertop grain mill for my kitchen and it completely changed my approach to baking. Inspired by authors who write about eating whole foods like Michael Pollan and his book In Defense of Food, I started the journey of learning how to bake with whole grain wheat flour instead of prepackaged, processed flour.
If all you’re used to is regular white flour, there’s a learning curve to baking with whole grain flour because the content of it is different. Since I love a good challenge, I jumped into learning how to make delicious things with it and kept a blog about my experiments and what I learned. In 2017, I turned the best of what I learned into a book.
The Grain Mill Baking Get-Started Guide is a short and sweet cookbook of 15 tried and true recipes, plus tips and techniques for baking with truly whole wheat flour. If you’re feeling stuck with your grain mill flour it might be what you’re looking for to feel more confident and excited about baking again. You can read more about it on grainmillbaking.com or get your copy on Amazon (available in print and for Kindle).