Good to the Grain: Baking with Whole-Grain Flours
Good to the Grain: Baking with Whole-Grain Flours: member book reviews
Barbara from Amsterdam,
I am noticing with a number of recipes in this cookbook that the amount of salt required is too high, at least for my kind of salt and my taste. The author always specifies kosher salt, but the brands she uses are not available where I live so I use coarse sea salt (Baleine brand). Either this salt is much saltier than her brand, or my taste buds are accustomed to much less salt. Either way, I am now halving all her recommendations for salt, and that is yielding much better results.
I love this cookbook. I use it at least two or three times a week, I even reference it when baking from other cookbooks to see where I can substitute whole-grain flours. The introduction is well written and gives tips about baking equipment and techniques I haven't read elsewhere. Each recipe I've made so far has turned out on the first try and the majority are among the best recipes I've tried.
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