About this book:

*Ancient Grains and Modern Baking* is a comprehensive guide to integrating traditional seeds—such as einkorn, spelt, teff, and sorghum—into contemporary kitchens. The book advocates for a return to these "forgotten" flours not merely for nostalgia, but for their superior flavor profiles, increased nutritional density, and varied digestibility. By moving away from the uniformity of industrial white wheat, the author encourages bakers to embrace the unique pigments, aromas, and textures inherent in diverse grain species, while providing a technical framework to manage their specific behaviors.

The text establishes a strong foundational understanding of grain anatomy, milling, and biochemistry. It explains how the reduced gluten or gluten-free nature of these grains requires a shift in technique, focusing on gentler mixing, precise hydration, and strategic fermentation. For wheat-based ancient grains like einkorn and spelt, the book highlights the importance of preserving delicate protein structures; for naturally gluten-free grains like buckwheat and millet, it details the use of alternative binders such as psyllium husk, starches, and eggs to achieve structural integrity.

The later chapters serve as a practical manual, dedicating specific sections to individual grains followed by a wide array of formulas. These recipes range from rustic sourdough boules and supported pan loaves to culturally diverse flatbreads, delicate laminated pastries, and approachable breakfast classics. Throughout, the author emphasizes that success comes from observation and intuition rather than rigid adherence to formulas, empowering the baker to adapt to variables like flour freshness and ambient humidity. Ultimately, the book presents ancient grains as a versatile palette that restores joy and consistency to the art of baking.