Whole grains and baked goods? Where can we sign up? At this point, any regular reader of Slashfood is aware that it's good to eat whole grains and that, despite that fact, most people don't get enough of them. As I like to bake, I can definitely say that baked goods might be part of the problem. Most recipes - and definitely most of the good ones - don't call for whole grain flours. You can substitute, of course, but the result isn't quite the same. King Arthur Flour Whole Grain Baking is a book full of recipes - over 500 pages of them - for baked goods that are designed specifically for working with whole grain flours.
The book has plenty of tips, step-by-step guides and other useful tidbits that make other books from King Arthur worth reading and make it easy to transition to whole grain baking. Many of the recipes use a combination of whole grain and white flours because the blends make sure that you get the best possible textures while still incorporating grains. The recipes include 100% whole wheat pie crust, cakes, tarts, pastries, cookies and a variety of savory dishes, as well.
Cheese Course: Brebis Pardou
A transcendent summer tomato salad
Sliced bread turns 80 today
Reader Comments (Page 1 of 1)
10-09-2006 @ 10:52AM
Laura said...
The King Arthur Baker's Companion is one of the best cookbooks I own. I LOVE King Arthur's WW banana bread recipe so I'm looking forward to this cookbook. These people know their stuff.
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10-09-2006 @ 2:38PM
Spitzmaus said...
Laura's succinct sentence, "These people know their stuff.", says it all. The good folks at King Arthur Flour are dedicated professionals and their products are quality; I have no doubt the whole grain baking cookbook will deliver in spades. It's on my wish list.
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10-10-2006 @ 2:42AM
Paul said...
I love the Cookie Companion and have this book on the way from Amazon. I can't wait to get it.
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