This is for Diane Brown or anyone who wants to chime in. Diane wrote
recently about milling her own flour.
I'd love to hear more about baking with fresh milled whole grain flours. I
recently bought a WhisperMill but haven't been pleased with the flavor of
the finished products using hard red wheat berries. I don't use animal
products (vegan) or refined sugar or flour. Clearly, I need more of an
education on this topic. Do you have any recomendations for cookbooks
(beyond what you mentioned in your post) or sources for wheat, so far I've
only ordered from Bob's Red Mill or bought from the bulk bins at Whole Foods.
TIA,
Sue in So. CA
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Namasté
Sue