The Fresh-Milled Flour Bread Book

Whether you are just beginning to bake with flour you've milled yourself or are a long-time owner of a stone grain mill, Tim Giuffi, founder of the exquisite small-batch bread company Lyman Ave. Bread, is here to help you get the most out of your mill, and unlock a new world of flavor and texture in your baked goods as you do so! With this all-in-one guide, Tim walks you through every step in the process of grinding your own flour using a stone grain mill, along with a breakdown of different types of grains to work with and where to purchase them. While commercial, grocery store flours may seem simpler to work with, the nuances of grinding and baking with home-milled flour can take your bread to new, scrumptious heights filled with deeper, more intriguing flavors. And with Tim's expert guidance and friendly voice in your ear, there's no need to be intimidated as you dive into everything this incredible niche of baking has to offer.

Discover the divine flavors you can achieve with local and heritage grains, and all the ways in which they can enhance the taste, quality and texture of your home-baked goods across amazing recipes like Country Sourdough with Spelt Flour, Scalded Durum Sandwich Bread, Sunflower Polenta Pan Loaf and so many more. Unleash your stone grain mill's full potential as you bake the bread of your dreams!