The only book written on modern home grain milling. This book manages to present a technical topic in a fascinating and entertaining way. Unusually detailed and littered with historical tidbits. Includes mill selection criteria, an education on bread wheats, secrets for making deliciously light whole meal breads, and purchasing contacts for dozens of grain mills, plus oat rollers and bread wheats. "What a fine book! Every foodie, every baker, everyone who values nutrition... will find it fun, fascinating and eye-opening." -- Laurel Robertson, author of Laurel's Kitchen Bread Book An indispensible resource for anyone interested in real whole grain foods ... shows [how] to get vital nutrients back in...bread -- Mother Earth News, Dec 2004 the only comprehensive guide... to home flour milling. A top pick and a "must" for any serious whole foods cook. -- California Bookwatch, May 2006 Home flour milling is quick and easy, but who needs it? Only gourmet bakers... heart patients... constipation or celiac sufferers... diabetics... dieters... and anyone else who yearns for "good" carbs, more fiber, old-fashioned bread flavor or a secure food source. With a huge collection of modern grain mills to choose from, even the busiest person can get all their daily grain servings from whole grains without sacrificing flavor or texture, or kitchen time, for that matter – just ten minutes to mill and dump ingredients in the bread machine bucket. Flour Power explains why commercial flours (including "whole wheat") lack flavor and nutrition, why home-milled flour is the most feasible (and delicious) source for the "good" carbs that are so vital to a healthful diet and proper weight and how to select the right mill for any lifestyle – from frantic to mellow. It provides an education on bread and dessert wheats, explains how to make American-style breads light and artisan loaves authentic, gives exhaustive detail for comparing, locating and selecting a home flour mill, and offers recipes for delicious (100 percent whole wheat) breads, muffins, cookies, quick breads and much, much more. The appendices contain sources for over 30 grain mills, for oat rollers and the "right" wheats for specific baking projects. Detailed, entertaining, rich in historical tidbits; indispensable for the time-starved, health-conscious bread lover. The author, who has a B.A. from Stanford University, has been milling flour and making 100-percent whole meal bread for over 25 years. In the beginning, her bread was heavy, earthy and toothsome. After many trials, many errors and much research (including a review of cook books from the early 1900's), she learned how a few "secret" ingredients could turn her whole meal bombs into fluffy, light, flavorful loaves–without adding white flour or commercial gluten. The most secret of ingredients, it turned out, was the wheat that she milled into flour. For many years the author lived, worked and traveled abroad (Paris, Vienna, Saigon, Beijing and more). She did a solo six-week motorcycle trip in the former Yugoslavia, lived in San Francisco, wrote six failed mystery novels and crocheted a large bedspread using skinny thread. She has worked at many jobs, including contract writer, advertising manager, technical editor, solar and life insurance salesperson and secretary. These experiences have contributed humor, richness and depth to her writing. Used Book in Good Condition