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.

What You'll Find Inside:

• Comprehensive guide to baking with ancient grains like einkorn, spelt, teff, sorghum, and more, covering their unique characteristics and behaviors
• Science-based explanations of gluten spectrum, hydration needs, and digestibility to help bakers understand how alternative flours differ from modern wheat
• Practical techniques for building structure without strong gluten using binders like psyllium, chia, and starches, plus fermentation strategies
• Detailed formulas for various baked goods (pan loaves, boules, flatbreads, pastries, cakes, and breakfast items) with baker's percentages and adjustment guidelines
• Guidance on sourcing, storage, and freshness of alternative grains to ensure optimal baking results and flavor preservation

Who's It For:

This book is for home bakers and pastry enthusiasts who want to expand their repertoire beyond conventional wheat flour. It's particularly valuable for those managing gluten sensitivity or celiac disease who need reliable gluten-free baking guidance, as well as bakers seeking to explore more nutritious, flavorful, and sustainable ingredients. Readers will benefit most if they enjoy understanding the 'why' behind baking techniques and want to confidently adapt recipes based on grain behavior, hydration needs, and seasonal variations.