King Arthur Flour Whole Grain Baking

Got it. very nice book for learning

I bought this book so I could get some whole grains into my son’s snacks. I was already doing a 50/50 white/whole wheat blend in cookies and muffins so thought it was time for a proper whole grain book.So far I’ve made the oat bread (yum) and the sour cream muffins. The instructions are detailed and there are lots of categories of bakes. I read this book just for fun to see what I might make next (next up is chewy chocolate chip cookies — I normally use a modified King Arthur white flour recipe so it will be interesting to see how this compares to it). The recipes use a lot of different kinds of grains.

I recently bought a load of wholegrains which weren't used for their intended purpose. I wondered if I could do something with them, and I searched for inspiration.Most of the books available didn't make me want to rush out and buy wholegrains. They included recipes for granola, and obviously healthy things, supporting the image that I had in my head (and from past experience) of what wholefood food was like.I noticed this book because it had a sandwich cake on the cover, and it looked like a "normal" sandwich cake. I read through the book description and decided this sounded like my sort of book. I was tempted to wait for the paperback version, which was a lot cheaper, but I wanted it **now**.It's amazing. It's huge. I had no idea it was going to be such a thick book... if I had, I think I would have bought the paperback version. It's got hundreds of recipes, ranging from the sort of thing one would expect to find in a wholefood cookbook, to a whole host of lighter ("normal") foods. The bread section, as might be expected, is incredible. I bake all my own bread anyway, and this has given me some great inspiration.It's an American book, the quantities are given in both cups and ounces (don't forget here are only 16 fluid ounces in a US pint -not 20 as in the UK - by the way). At the beginning there is a list of exaclty what they mean by butter, milk, etc. It's really well thought out.It's beautifully presented, with one page (or more) per recipe. Lots of tips on preparation and freezing. Later in the book there are pages of colour plates.It really is a pleasure to look through, and I'm raring to get started on the recipes.

I am a good cook, and not afraid to try any recipe for any kind of food, but when it comes to baking, I am definitely in the category of "non-baker" -- that is someone who bakes cakes, pies and cookies with great satisfaction, but is scared to death to delve into the world of yeast baking. Forget the fear. I have had this book for two years and had not used it, then I got tired of looking at the pictures and decided to dive right in. This is a great book for any baker - beginner or expert. The information contained in it has been invaluable to me. After I purchased the book, I purchased the basics from KAF online because we have limited sources up here in Michigan's Upper Peninsula and I reasoned that if I started with the best and failed, it had to be me and that would be the end of that. No worries. I purchased KAF whole wheat flour, bread flour, rye flour, their SAF instant yeast and regular active dry yeast and some other flavorings and enhancements and set out to bake. The next two things I bought were an OXO digital kitchen scale (from Amazon) fantastic and highly recommended, and a very good, large pizza stone, which was very reasonable and came with a beautiful, huge pizza peel (Cooking.com.)I started out simply with a recipe from the book I had wanted to make since I purchased it - Whole Wheat Pita Bread. I was raised on good pita bread and my husband and I both love it, but a good variety is impossible to find up here. I remembered going to to middle eastern bakery in the Eastern Market in Downtown Detroit when I was a child, but could this be the same bread I saw come out of the huge oven all puffed up and smelling fantastic? After years of purchasing only so-so immitations up here, I decided to bake my own. The recipe in the book seemed almost too simple. Could this actually be the bread we have been missing and craving? Voila! After a few minutes in the KitchenAid Mixer and a short rest, I was ready to bake my pita. Weeks after my first real "baking from scratch" experience, I am still amazed at the fantastic results. No more store bought immitations. This recipe was absolutely delicious. Good ingredients are important, but the real kicker is the pizza stone. After preheating it at 450 degrees for about 1/2 hour, and following the recipe, the bread baked in a matter of minutes and - surprise! - pita bread with a wonderful texture, a flavor to die for and a pocket! Believe me, this recipe alone is worth the price of the book (which is very reasonable on Amazon) and the equipment.I now bake pita at least once a week. The recipe makes eight loaves and in this house, they go fast because it is our bread of choice for sandwiches and all middle eastern cooking. I even divided the dough into 16 pieces instead of 8 and made mini-pitas, which I serve with appetizers. Wonderful, wonderful, wonderful.I have since been encouraged enough to buy a bread maker (I can highly recommend the Cuisinart Convection Breadmaker) and made my first loaf of rye bread with great success! The KAF flours and the rye enhancer they sell make your home smell like the local bakery and the flavor is outstanding! Makes the most wonderful toast, not to mention sandwiches. That aroma alone is worth the price of the bread maker. My next adventure making simple whole wheat bread, without the breadmaker, was a complete success as well. Pizza dough recipe from the book is outstanding and perfect for oven or grilling.So, now I am an amateur baker instead of a non-baker and am working my way toward good baker, hopefully on the way to expert.Good flours and good equipment are essential. Bob's Red Mill flours are also very, very good.The other things I learned from my baking books is that even the most popular measuring cups -like the Pyrex we all have been buying for years - are as much as 14% off in accuracy. Hence, the OXO kitchen scale. You can place your large KitchenAid mixing bowl on it, (zero it out) add your flour (zero it out) add your next flour or ingredient (zero it out) and keep repeating even with liquids, until you get the entire recipe in the bowl for mixing. It's amazing. If you put in too much of a dry ingredient, just take out a little at a time until you get the measurements exact. Very easy and the results are very gratifying! This book, compibed with good equipment and good products can make a baker out of anyone, and I am living proof.Once you have this book, come back to Amazon and order The Art and Soul of Baking by Sur La Table. Another excellent must have baking book. I hope you enjoy them as much as I do!

高級老舗小麦粉メーカーが出しているお菓子のレシピ集です。電話帳より重いハードカバーのどっしりした本、手書きの素朴なイラストも良い感じです。アメリカと日本では小麦粉の計り方が違いますが、そんなベーシックな事から丁寧にイラスト付きで説明してくれています。一冊あって間違いなしです！

I am very happy with this cookbook! It is well made and has so many whole grain recipes. Many of the recipes use a portion of white flour, but it is packed with loads of recipes for different whole grains. I tried the coconut scones! Delicious!!! Can't wait to try some recipes.