As The Mill Wheel Turns

from the introduction:
Nowadays, most commercial flour is processed in huge factory-like facilities. Complex, sleek electricity-powered machinery mills and packages standardized flour mixtures. Human hands and personalities seem far removed from this industrialized operation. Nevertheless, there are, thank goodness, a few old-fashioned millers and mills still in operation. At these historic mills the miller is personally involved in every aspect of the milling process, making countless decisions daily about the grinding of grains and the "turning of the mill wheel." This cookbook contains some of our family's favorite bread recipes. Although "grocery store" flours work fine, use stone-ground flour and meal whenever you can for more flavor and nutrition. Remember, however, that your locally milled, old-timey flour or cornmeal might "behave" differently than a standardized national brand. Because the moisture content of flours can vary considerably, it may be necessary to adjust the amount of liquid in a particular recipe.