Recipes from the Old Mill Baking with Whole Grains Cookbook 1995 Cottagecore

Recipes from the Old Mill: Baking with Whole Grains by Sarah E. Myers and Mary Beth Lind offers over 180 recipes focused on stone-ground flours and wholesome ingredients. This comprehensive cookbook covers a wide range of baked goods, including breads, sweet rolls, international grain dishes, and desserts. Written by sisters whose family operated a mill in West Virginia, the book provides detailed instructions suitable for both novice and experienced bakers. It includes sections on corn, wheat, rye, buckwheat, and multi-grain flours, along with helpful tips on techniques like kneading and shaping dough. This 1995 edition is a valuable resource for anyone interested in traditional, nutritious baking.