{"title":"Book Store","description":"","products":[{"product_id":"artisan-sourdough-raffa","title":"Artisan Sourdough Made Simple, by Emilie Raffa","description":"\u003cp style=\"white-space: pre-wrap;\"\u003e\u003cstrong\u003eWith 65 recipes and 65 photos, Emilie Raffa takes the beginning sourdough baker by the hand \u003c\/strong\u003eand shows how simple it can be, with clear, easy instructions. As a professionally trained chef and avid home baker, Raffa uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get both basic and specialty recipes such as Roasted Garlic and Rosemary Bread, Golden Sesame Semolina Bread, and Blistered Asiago Rolls with Sweet Apples and Rosemary.\u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\"\u003eRaffa also has a very useful blog, \u003ca href=\"www.theclevercarrot.com%20\" target=\"\"\u003ethe Clever Carrot\u003c\/a\u003e, that you can tap into for more recipes and tips.\u003c\/p\u003e","brand":"Janie's Mill","offers":[{"title":"Basic","offer_id":41216675872934,"sku":"3020600","price":19.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/products\/artisan_sourdough.jpg?v=1631315388"},{"product_id":"mastering-bread-by-marc-vetri","title":"Mastering Bread, by Marc Vetri and Claire Kopp McWilliams","description":"\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eAward-winning chef Marc Vetri and his former head baker Claire Kopp McWilliams show you how to create simple breads with unique flavors in your home oven, with more than 70 recipes for their bestselling sourdough and yeast loaves, as well as accompaniments to serve with the breads. Along the way, Vetri and McWilliams tell you all about grains and milling (Janie’s Mill is featured!), mixing methods, fermentation processes, shaping, and actual baking. Their recipes are supported by detailed instructions and photo sequences.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eIn this beautiful, solid, and motivating book, McWilliams and Vetri share what they’ve learned over the years about the art and science of making incredible bread. And of course, as Vetri says in the first pages, “Good flour makes good bread.”\u003c\/p\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":41216686063782,"sku":"3020700","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/products\/Mastering_Bread_vetri.png?v=1631315487"},{"product_id":"mother-grains-roxana-jullapat","title":"Mother Grains: Recipes for the Grain Revolution, by Roxana Jullapat","description":"\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eThis wonderful book was \u003ca href=\"https:\/\/www.jamesbeard.org\/blog\/here-are-the-2022-media-award-nominees\" target=\"_blank\"\u003enominated for a James Beard Award!\u003c\/a\u003e The honor is well-deserved, as Roxana Jullapat provides background and recipes for the “mother grains” \u003ca href=\"https:\/\/www.janiesmill.live\/buckwheat-products\" target=\"\"\u003ebuckwheat\u003c\/a\u003e, barley, \u003ca href=\"https:\/\/www.janiesmill.live\/corn-products\" target=\"\"\u003ecorn\u003c\/a\u003e, \u003ca href=\"https:\/\/www.janiesmill.live\/oat-products\" target=\"\"\u003eoats\u003c\/a\u003e, rice, \u003ca href=\"https:\/\/www.janiesmill.live\/rye-products\" target=\"\"\u003erye\u003c\/a\u003e, sorghum, and \u003ca href=\"https:\/\/www.janiesmill.live\/wheat-products\" target=\"\"\u003ewheat\u003c\/a\u003e in this beautiful and informative book.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eWhy these particular grains? \u003ca href=\"https:\/\/www.kcrw.com\/culture\/shows\/good-food\/mother-grains-food-tv-kids-tasmanian-cuisine-pies\/roxana-jullapat-grain-revolution-cookbook\" target=\"\"\u003eJullapat answered that question in her interview on KCRW radio: \u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"padding-left: 30px;\"\u003e“First, they are all what we call ancient grains. We know this because we can trace them genetically and trace how old they actually are. But we also know that they have played a vital role in domestic agriculture. They're of tremendous historical importance for their contributions as economical, cultural, and even political catalysts in different regions of the country, and also through different time periods in the country.”\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eJullapat makes the wide world of baking with these ancient grains accessible and exciting, with recipes that vary from homey waffles, pancakes and muffins, to classic brioche pecan sticky buns, to an exotic barley pumpkin bread with candied kumquats.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eOr you can explore the world of mother grains via one recipe: Jullapat’s chocolate chip cookies adapted to incorporate seven of the different grains.\u003c\/p\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":41216686096550,"sku":"3020800","price":39.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/products\/collage_Mother_Grains.jpg?v=1631315482"},{"product_id":"perfect-loaf-fromartz","title":"In Search of the Perfect Loaf: A Home Baker's Odyssey, by Samuel Fromartz","description":"\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eThis is an irresistible account of bread, bread baking, and one home baker’s journey to master his craft. Several years ago, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003eFor the next four years, Fromartz traveled across the United States and Europe—perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of bread-making, the science of fermentation, and more. The result is an informative yet personal account of bread and bread-baking, complete with detailed recipes, essential tips, and beautiful photographs.\u003c\/p\u003e\n\u003cp class=\"\" style=\"white-space: pre-wrap;\"\u003e\u003cem\u003eIn Search of the Perfect Loaf \u003c\/em\u003ewon the Literary Food Writing award from IACP, and was shortlisted for the Art of Eating book prize. \u003cbr\u003e\u003cbr\u003eFromartz — who is still a journalist —watched the sourdough movement blossom over the past few years and then explode during the pandemic, renewing interest in his unique book. You can see his breads, many using Janie’s Mill flours, on Instagram \u003ca href=\"https:\/\/www.instagram.com\/fromartz\/\" target=\"_blank\"\u003e@fromartz\u003c\/a\u003e.\u003c\/p\u003e","brand":"Janie's Mill","offers":[{"title":"Basic","offer_id":41216686620838,"sku":"3020500","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/products\/perfect_square.png?v=1631315505"},{"product_id":"the-new-bread-basket-by-amy-halloran","title":"The New Bread Basket, by Amy Halloran","description":"\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eAmy Halloran, also known as “the flour ambassador,” is an amazing advocate for local and regional milling of heritage grains.\u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003eAccording to Ciril Hitz, master bread baker and author, \u003cem\u003eBaking Artisan Bread:\u003c\/em\u003e\u003c\/p\u003e\u003cp class=\"\" style=\"white-space:pre-wrap;\"\u003e  “\u003cem\u003eThe New Bread Basket \u003c\/em\u003eis a love story about grain and the  people captivated within its embrace. It is about community,  connections, and conversations. From the history to the science to the  passionate individuals and organizations involved, Amy’s book will open  your eyes to the revelations taking place every day in the name of  grains. Expressive and eloquent, her writing reveals a personal journey  that both informs and inspires. As a baker, I give Amy’s book my highest  recommendation. Reading it is truly a pleasure!”\u003c\/p\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":41216689963174,"sku":"3020200","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/products\/The_New_Bread_Basket.png?v=1631315536"},{"product_id":"sourdough-baking-with-kids-by-natalya-syanova","title":"Sourdough Baking with Kids, by Natalya Syanova","description":"\u003cp\u003eWant to slow down, be present, and connect with your family while doing a fun and useful activity together? Of course you do!\u003c\/p\u003e\n\u003cp\u003eNatalya Syanova (of \u003ca href=\"https:\/\/www.instagram.com\/natashas_baking\" target=\"_blank\"\u003eNatasha's Baking\u003c\/a\u003e fame!) wanted to spend time together with her kids and create the mouthwatering, aromatic, healthy, fresh-baked breads of her childhood. And so she did, and in the process created \u003cem\u003eSourdough Baking with Kids: The Science Behind Baking Bread Loaves with Your Entire Family.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eIn her clearly-written and beautifully-designed book, Syanova provides simple step-by-step instructions to help you not only create and care for your starter, but to make fun and delicious recipes, including:\u2028\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eEasy Same-Day Sourdough Loaf\u003c\/li\u003e\n\u003cli\u003eSweet S’more Sourdough Loaf\u003c\/li\u003e\n\u003cli\u003eEnglish Muffins\u003c\/li\u003e\n\u003cli\u003eChocolate Cherry Brownies\u003c\/li\u003e\n\u003cli\u003eApple Galette\u003c\/li\u003e\n\u003cli\u003eChocolate Chip Cookies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eAlthough Syanova wrote this book with kids in mind, it is also perfect for novice bakers of any age, with concise instructions as well as fun facts and clear explanations of the science behind sourdough. Syanova has many more great recipes on her \u003ca href=\"https:\/\/natashasbaking.com\/\" target=\"_blank\"\u003eNatasha's Baking site\u003c\/a\u003e, as well as a beautiful and useful\u003ca href=\"https:\/\/www.instagram.com\/natashas_baking\" target=\"_blank\"\u003e Instagram account. \u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Janie's Mill","offers":[{"title":"Basic","offer_id":41909260288166,"sku":"3020900","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/products\/sourdoughkidscovercrop.jpg?v=1639697174"},{"product_id":"advanced-bread-baking-by-daniele-brenci","title":"Advanced Bread Baking at Home, by Daniele Brenci","description":"\u003cp\u003eWant to bring your baking skills up to the next level? Then this book is for you!\u003c\/p\u003e\n\u003cp\u003eChef Daniele Brenci’s experiences of growing up in Italy and working in Michelin-starred restaurants make him an expert guide. In his new book, Brenci walks you through each step of his master sourdough process, and provides guidelines on using time and temperature to your advantage. He also breaks down all of the methods you’ll need to be successful with a wide variety of breads, both yeasted and naturally leavened, from ancient grain combos to two-tone doughs, and more.\u003c\/p\u003e\n\u003cp\u003eA few of Brenci’s 50 detailed recipes in this book are: Spiced Marble Chocolate Sourdough, Purple Sweet Potato Bread, Einkorn Baguettes,  Rugbrød (also known as Danish Rye), Triple Chocolate Babka, and perfect Croissants. All of his recipes are accompanied with step-by-step instructions and photos, plus accessible tips and tricks to help you manipulate your doughs for deliciously complex flavors, perfect flaky crusts, and luscious interior crumbs. \u003cbr\u003e\u003cbr\u003eDig into this book, and bake your best breads ever!\u003c\/p\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":42442128982182,"sku":"3021000","price":23.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/products\/Brencicoverjpg.jpg?v=1647637698"},{"product_id":"bread-head-by-greg-wade","title":"Bread Head, by Greg Wade","description":"\u003cp class=\"p1\" data-mce-fragment=\"1\"\u003eWe are thrilled that Greg autographed some of his books for us, and that we can offer them to you -- get one for yourself, and one as a gift for that special \"Bread Head\" in your life! \u003cbr\u003e\u003cbr\u003eGreg Wade has been a supporter of Janie's Mill since we started milling grain, and in Bread Head, he shares his passion and knowledge for local, organic flours and long-fermented sourdough loaves.\u003cbr\u003e\u003cbr\u003eGreg, head baker at Publican Quality Bread in Chicago and winner of the 2019 James Beard Award for Outstanding Baker, provides you with his favorite\u003cspan data-mce-fragment=\"1\"\u003e recipes -- from Farmhouse Sourdough and Marbled Rye to \u003cmeta charset=\"utf-8\"\u003e Buckwheat Brownies and Cornmeal Whoopie Pies. No matter if you are a novice or experienced baker, Greg will enhance your know-how and confidence in the kitchen, and take your baking to the next level! \u003c\/span\u003e\u003c\/p\u003e","brand":"Janie's Mill","offers":[{"title":"Signed by Greg Wade","offer_id":44038690242875,"sku":"3021401","price":48.95,"currency_code":"USD","in_stock":true},{"title":"Unsigned","offer_id":44038690275643,"sku":"3021400","price":38.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/products\/breadheadmerkle.jpg?v=1666795649"},{"product_id":"evolutions-in-bread-by-ken-forkish","title":"Evolutions in Bread by Ken Forkish","description":"\u003csection class=\"overview\"\u003e\n\u003cp\u003eWe love this book for many reasons, not least among them that Forkish has a section entitled \"Good Grains Need a Good Mill.\" In that section he talks about the importance of high quality regional mills, including Janie's Mill and our good friends at Camas Country Mill and Farmer Ground Flour. \u003c\/p\u003e\n\u003cp\u003eKen Forkish, author of the NY Times best-seller \u003cem\u003eFlour Water Salt Yeast,\u003c\/em\u003e provides new recipes, each with a \u003cmeta charset=\"utf-8\"\u003ehandy baking schedule and expert tips. The doughs are also versatile--most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. Forkish also explains why he likes to blend flours:to compensate for varying amounts of gluten, and for deeper flavors.\u003c\/p\u003e\n\u003cp\u003eHis overnight loaves have additional flavor-enhancement from a rest in the refrigerator, while three days of fermentation yield delicious Dutch oven breads like a walnut loaf so good that eating it, Forkish writes, “should make you pause, put down the phone, and just go to that special place in your imagination where unicorns live.”\u003c\/p\u003e\n\u003c\/section\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":43655548502182,"sku":"3021200","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/products\/Evolutionsinbreadcropped.png?v=1666816006"},{"product_id":"pancake-papers-by-amy-halloran","title":"Pancake Papers, by Amy Halloran","description":"\u003cp\u003eAmy Halloran, also known as the Flour Ambassador, has written a lot about pancakes and you are certain to love everything about this little book -- from learning more about Amy and her passion for flour and pancakes, to her charming illustrations. She also gives tips about mixing flours and making whole-grain pancakes. \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAmy writes that pancakes are truly \"the best vehicle for test driving local flours and getting to know their flavors. I hope that if you don’t already adore them, you will give them a try soon!\"\u003c\/p\u003e\n\u003csection class=\"overview\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/section\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":43655671611558,"sku":"3021100","price":5.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/products\/Pancakepapers.jpg?v=1666817164"},{"product_id":"the-perfect-loaf-by-maurizio-leo","title":"The Perfect Loaf, by Maurizio Leo","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis book just won the James Beard Award for Best Bread Book!  From pan loaves to pizza and even doughnuts, this will be your new go-to book for baking sourdough bread and more. \u003cbr\u003e\u003cbr\u003eAuthor Maurizio Leo is the creator of the award-winning sourdough site The Perfect Loaf. His\u003c\/span\u003e comprehensive new cookbook covers everything from creating your first starter to shaping dough to knowing when your loaf is ready to pull out of the oven. This book will be a trusty companion no matter where you are on your sourdough journey. It contains:\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li5\"\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e60 sourdough recipes\u003c\/b\u003e from crusty free-form loaves to delicate pastries to quick sourdough starter discard treats\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li5\"\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cspan class=\"s1\"\u003eA mix of \u003cb\u003enew recipes and the most popular classics\u003c\/b\u003e from The Perfect Loaf\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li5\"\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eIn-depth explanations and photos\u003c\/b\u003e of every step of the bread-making process\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"li5\"\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eExtensive troubleshooting sections\u003c\/b\u003e help you analyze what went right (and what might have gone wrong)\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":44051798720827,"sku":"3021300","price":38.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/products\/ThePerfectLoafsm.jpg?v=1669417717"},{"product_id":"grist-by-abra-berens","title":"Grist, by Abra Berens","description":"\u003ch2 data-mce-fragment=\"1\"\u003e\u003cem data-mce-fragment=\"1\"\u003eGRIST: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes\u003c\/em\u003e\u003c\/h2\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn this James Beard nominated book, author-chef Abra Berens covers 29 different types of grains and legumes and provides easy cooking techniques and over 140 recipes to make whole grains a part of your everyday repertoire. \u003cbr\u003e\u003cbr\u003eAs a former farmer, and now the chef at Granor Farm, a diversified organic farm in Southwest Michigan, Abra Berens is enthusiastic about using whole grains in the kitchen, and has been purchasing Janie's Mill organic flours for many years.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003cmeta charset=\"utf-8\"\u003e“I started tasting the difference between wheats,” Berens writes in \u003cem\u003eGrist\u003c\/em\u003e, and \"I wrote this book to celebrate and demystify these pantry staples. We have all heard over and over that we need to eat more whole grains and plant-based proteins but that too often comes with a sense of drudgery.\"\u003cbr\u003e\u003cbr\u003eThere's no drudgery in this book! Berens conveys her experience and excitement through simple and delicious recipes, plus interviews with farmers, since that's where grains -- and all our food -- comes from!\u003cbr\u003e\u003c\/p\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":45632172687675,"sku":"3021500","price":32.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/files\/GristcoverAbraBerens.png?v=1688580710"},{"product_id":"the-ark-of-taste-delicious-and-distinctive-foods-that-define-the-u-s","title":"The Ark of Taste: Delicious and Distinctive Foods that Define the U.S.","description":"\u003csection class=\"overview\"\u003e\n\u003cp\u003eWe love this book for many reasons, not least among them its profile of one of our favorite wheat cultivars, the heirloom Red Turkey (or Turkey Red), and the fact that it's a finalist for the James Beard Book Award in the category of Reference, History, and Scholarship. \u003cbr\u003e\u003cbr\u003eIn this visual encyclopedia for curious cooks and eaters, authors Giselle Kennedy Lord and David Shields give the compelling back-stories of heritage foods from heirloom tomatoes to Tupelo honey to Turkey Red wheat. These and many other foods were placed on \"the ark of taste,\" to preserve, protect, and promote edible treasures passed down for generations—some rare, some endangered, all delicious.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003ci\u003eThe Ark of Taste\u003c\/i\u003e book features the stories of how some of these foods almost disappeared forever, and includes recipes from Slow Food chefs and profiles of growers from around the country. \u003c\/span\u003e\u003cspan\u003eIn its pages you'll learn about: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCarolina Gold rice\u003c\/li\u003e\n\u003cli\u003eCherokee Purple tomatoes\u003c\/li\u003e\n\u003cli\u003eThe Moon and Stars watermelon\u003c\/li\u003e\n\u003cli\u003eBlack Republican cherries\u003c\/li\u003e\n\u003cli\u003eRed Turkey wheat, and more\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThese foods reflect the cultural and biological diversity and storied history of our country. In learning the tales of these treasures, we can join together to keep them in production and on our plates, while also championing a more equitable alternative to industrial agriculture.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/section\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":47005687513403,"sku":"3021700","price":29.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/files\/Arkoftastenobkgrd.png?v=1695781124"},{"product_id":"existential-bread-by-jim-franks","title":"Existential Bread, by Jim Franks","description":"\u003cp class=\"p1\"\u003eIt’s safe to say that Jim Franks’s \u003cspan class=\"il\"\u003eExistential\u003c\/span\u003e Bread is unlike any bread book you’ve ever read. The ideas and information are conveyed in idiosyncratic poetry with more than a pinch of profanity, but we here at Janie's Mill love how Franks explains different grains, and the importance of locally grown grains and freshly-milled whole-kernel flours. And we agree with Franks that there are as many ways to make a loaf as there are ways to live a life -- and that, as his first epigraph says:\u003cbr\u003e\u003cbr\u003e“Love is not only the most important ingredient:\u003cbr\u003eit is the only ingredient that really matters.”\u003cbr\u003e—Tassajara Bread Book \u003cbr\u003e\u003cbr\u003eYou can learn more about Jim and his book in this \u003ca href=\"https:\/\/granorfarm.us7.list-manage.com\/track\/click?u=7ab595293f010d934d4a17603\u0026amp;id=54ae859a40\u0026amp;e=1fe641c0b1\" data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/granorfarm.us7.list-manage.com\/track\/click?u%3D7ab595293f010d934d4a17603%26id%3D54ae859a40%26e%3D1fe641c0b1\u0026amp;source=gmail\u0026amp;ust=1746541511047000\u0026amp;usg=AOvVaw2HtQB3tDMzHjhNzArJt_5x\" target=\"_blank\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/www.nytimes.com\/2025\/04\/10\/style\/existential-bread-jim-franks.html\" title=\"Jim Franks Existential Bread article in NY Times\"\u003eNew York Times article\u003c\/a\u003e by Minju Pak, who says that the book is \"about bread baking, but only insofar as bread baking is a metaphor for life.\"\u003cbr\u003e\u003c\/p\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":50265425740091,"sku":"3021900","price":22.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/files\/Existentialbreadcover.jpg?v=1746456907"},{"product_id":"jack-and-jill-went-to-the-mill","title":"Jack and Jill Went to the Mill, by Alisa Crawford","description":"\u003cp\u003eOur Janie's Mill manager (Jill!) first met Alisa Crawford, a historian and miller as well as an accomplished operator of windmills and grist mills, at a conference. That's also where we first encountered her charming children's book. You and the young ones in your life will enjoy finding out what Jack and Jill discovered on their trip up the hill to the mill -- and what they brought home and made from it! \u003c\/p\u003e\n\u003cp\u003eThis book is a fun way for children to enter the fascinating world of windmills, and how they transform grains into fresh flour through wind power. It's also a great book for young children who are learning to read by themselves. \u003cbr\u003e\u003cbr\u003e\u003cspan aria-hidden=\"true\"\u003eAlisa Crawford trained in traditional milling in Europe, and became the first Dutch-certified miller in the Americas. She was admitted as the first woman in the Traditional Grain Millers Guild of the Netherlands and served for over 18 years as miller of De Zwaan, the Dutch windmill in Holland, Michigan.  She completed all three levels of miller training in the Dutch language, and is certified in wind and water powered mills.\u003cspan class=\"white-space-pre\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":50265539215675,"sku":"3022000","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/files\/JackandJillbookcover.jpg?v=1746457724"},{"product_id":"lets-make-bread-by-ken-forkish","title":"Let's Make Bread! by Ken Forkish","description":"\u003cp\u003eThis fun, easy-to-follow cookbook for baking delicious breads comes from Ken Forkish, the acclaimed author of \u003ci\u003eFlour Water Salt Yeast.\u003c\/i\u003e \u003cspan\u003eWith artist Sarah Becan's lively and colorful graphic-novel illustrations, \u003c\/span\u003e\u003ci\u003eLet's Make Bread\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003eprovides\u003c\/span\u003e guidelines for maintaining a sourdough starter, and easy recipes -- all in a friendly comic book format!\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eForkish and Becan show and tell how to start, feed, maintain, and share a sourdough starter and include valuable troubleshooting tips for temperature, dough texture, proofing, and more. They also present 17 great recipes, including for The Saturday Bread, Corn Kernel Bread, Raisin-Pecan Bread, and more.\u003cbr\u003e\u003cbr\u003eThis book is great for anyone, but young people embarking on their bread-baking journey will find it particularly accessible and useful.\u003c\/span\u003e\u003c\/p\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":50386629165371,"sku":"3022100","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/files\/Letsmakebreadforkishcover.jpg?v=1750701683"},{"product_id":"great-bakes-by-martin-sorge","title":"Great Bakes by Martin Sorge","description":"\u003csection class=\"overview\"\u003e\n\u003cp\u003eIn \u003cstrong\u003e\u003cem\u003eGreat Bakes: Modern Classic Recipes from the Midwest\u003c\/em\u003e \u003c\/strong\u003eMartin Sorge opens his Raw Materials chapter with: \"Your flour matters. I'm obsessed with flour. Buckle up, because this book is not for folks who want to stick to basic, all-purpose white flour.\"\u003cbr\u003e\u003cbr\u003eMartin then takes you on a wonderful ride through more than 100 recipes for sweet and savory bakes that celebrate the bounty of the Midwest -- including its grains and flours!\u003cbr\u003e\u003cbr\u003e We have so many favorites from this book that it's hard to just mention a few, but you will definitely want to try his Honey Emmer Dinner Rolls made with our \u003ca href=\"https:\/\/www.janiesmill.live\/collections\/shop\/products\/black-emmer-flour\" title=\"Organic Black Emmer Flour\"\u003eBlack Emmer Flour\u003c\/a\u003e (or substitute our flavorful \u003ca href=\"https:\/\/www.janiesmill.live\/collections\/shop\/products\/red-fife-heirloom-flour-9a5hl\" title=\"Organic Red Fife Heirloom Wheat Flour\"\u003eRed Fife\u003c\/a\u003e or \u003ca href=\"https:\/\/www.janiesmill.live\/collections\/shop\/products\/turkey-red-heirloom-flour\" title=\"Janie's Mill organic heirloom Turkey Red Wheat Flour\"\u003eTurkey Red)\u003c\/a\u003e, Chicago Dog Focaccia, and Michigan Forest Cake!\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eMartin calls himself “the baking nerd next door”— and as such he's the perfect person to explain things like how to adjust a recipe for rye flour, which is a wonderful thing to know how to do! With tips like these, \u003ci\u003eGreat Bakes\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003ewelcomes bakers of every level with recipes they’ll reach for again and again. \u003cbr\u003e\u003cbr\u003e\u003cspan\u003eYou can follow Martin's baking adventures on social media @martinsorge and we highly recommend his \u003c\/span\u003e\u003ca href=\"https:\/\/greatbakes.substack.com\/\" class=\"external\"\u003egreat Substack newsletter\u003c\/a\u003e\u003cspan\u003e, also called \u003c\/span\u003e\u003cem\u003eGreat Bakes!\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/section\u003e","brand":"Janie's Mill","offers":[{"title":"Default Title","offer_id":51493812601147,"sku":"3022200","price":35.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/files\/Great_Bakes_Cover.jpg?v=1785075107"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0587\/7822\/2758\/collections\/collage_Mother_Grains.png?v=1631120613","url":"https:\/\/www.janiesmill.live\/collections\/book-store.oembed","provider":"Janie's Mill","version":"1.0","type":"link"}