King Arthur Flour Whole Grain Baking (Hardcover) by King Arthur Flour
Hardcover; Published 9/13/2006; 544 Pages; ISBN 9780881507195
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Hang on to your pie plate--King Arthur Flour Whole Grain Baking will change the way every baker thinks about whole grains.
Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy piecrusts; and scrumptious cookies—all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries, and more by transforming dark and dense alchemy of whole baking into lively, flavorful, sweet, savory treats of all types.
King Arthur Flour Whole Grain Baking is a book that only the bakers at Arthur Flour could successfully complete, opening up the home baker's repertoire new flours, new flavors, and new categories of whole grain baked goods. It spills over with helpful tips, how-to illustrations, sidebars on history and lore, and a friendly voice that says to readers, Come into the kitchen with me and let's bake. Thousands of hours were spent testing these recipes, making sure that each one met their high standards. The final result is more than 400 delicious, inviting, and foolproof recipes that have earned a place in King Art Flour Whole Grain Baking--the next generation whole grain cookbook.
I never knew there was so much to learn about baking w/whole grains! This baking book is a wonderful resource for the home baker.
The whole grain recipes and explanations are great.
As a caterer and collector (over 200) of cookbooks, I think this is a fine addition to my collection at a time when dinner guests are becoming more discerning in dietary selections. Congrats to the folks at King Arthur for making the jump to a healthier way of cooking easier on all of us. I look forward to trying out the new recipes.
This book has everything from breakfast baking to yeast breads to cookies and cakes, all with healthy whole grains. I really like the section that tells about each grain and what types of recipes it does best in. So far I have been very pleased with the recipes that I have tried. A nice complement to any existing baking references.
So far I only tried the recipe for whole wheat focaccia and it is probably the best focaccia yet, am making it again tomorrow, this time turning it into pizza. The recipe was a little confusing to follow but definitely worth it. I have bookmarked a few other recipes & will definitely try them out.
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When measuring flour, you'll want to do it carefully as to not mess up the proportions of your recipe. Use a spoon or scoop to loosely fill a solid measuring cup with flour, mounding in the center. Then, use a knife to scrape the excess off from the top. (Hint: instead of just brushing it into the garbage, save this excess flour to use on your work surface later on.)