Breadtime Stories: A Cookbook for Bakers and Browsers

When going from whole grain wheat flour to white flour we lose from 60 to 80% of 12 out of 13 nutrients present at good, or excellent level in Whole Wheat. I loved this cookbook because all the recipes were for whole flours, and never white refined carbohydrates.In this book you learn how to make a sour dough starter, and how to maintain it. You also learn about natural rise bread which is made without any yeast at all.I highly recommend this book; unfortunately, I could not find another copy to buy. It seems to be out of print.

Fabulous whole wheat receipes that produce light fluffy bread. Good advice on dough handling procedures. Suggestions for tofu use. All in all a terrific cookbook!