CONTENTS

Foreword by Marc Vetri

Introduction

THE STATE OF GRAIN

My Journey to Freshly Milled Flour

How Processing Grain Has Changed

The Will to Mill

All About Wheat

COOKING WITH FRESH FLOUR

How to Use These Recipes

Cooking Tips

Equipment

Ingredients

MAKING BREAD

MAKING PASTA

MAKING PIZZA

MAKING PASTRY, COOKIES, AND CAKES

Resources

Acknowledgments

Index