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Baking with Whole Grains

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The Tassajara Bread Book. Edward Espe Brown.
Shambhala; 25th Anniversary Edition, 1995. ISBN: 157062089X (P); 161 pp.

Explains the sponge method well and has great illustrations of bench technique. Limited repertoire of recipes.

The Laurel’s Kitchen Bread Book: A Guide to Whole-Grain Breadmaking. Laurel Robertson, Carol Flinders, and Bronwen Godfrey.
Random House 2003 (updated edition) ISBN: 0812969677; 464 pp.

Widely quoted by those interested in Desem Bread. Very good troubleshooting section with clearly written solutions for typical wholegrain problems.

Recipes from the Old Mill: Baking with Whole Grains. Sarah E. Myers and Mary Beth Lind.
Good Books 1995. ISBN: 1561481769 (P); 252 pp.

Great Whole Grain Breads. Beatrice Ojakangas.
University of Minnesota Press, 2002. ISBN: 0816641501 (P); 368 pp.

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