Sue Becker has taught home flour milling for decades, and this is the book she wrote to put the whole process in one place. It begins with the grain itself, which grains to buy, how to store them and what each one does in a dough, then moves through milling at home and how freshly ground flour behaves differently from the bag.

A hundred recipes follow, covering yeast breads, quick breads, muffins, biscuits and pancakes, plus guidance on adapting recipes for gluten free and other dietary needs. This copy is the first edition, published by Robert Rose in 2016, 288 pages in paperback.