Note The recipes and information on this webpage were written by Monica Spiller and are copyright. Please do not copy these recipes for sale. However they may be copied and used freely by bakers and chefs. It is our goal to make these recipes available to all. Also please note that we cannot be responsible for the results obtained. Responsibility for the products made with these recipes rests with the baker, chef or cook. Certainly we would be grateful to hear from recipe users, especially if there are misleading instructions. If you have questions, please contact us by e-mail, telephone or by mail using the contact information on the Home page. We want you to succeed in making delicious whole grain products. To view or print a recipe, please click on a link below.   Note: Volume measurements in cups and spoons for the many and varied whole grain flours are impossibly  inconsistent. For consistent results, please weigh all ingredients when making up these recipes. Black-eyed peas - cooking & serving Sprouted wheat bread - unleavened Whole wheat pasta (eggless, plain) Introduction to Barm Bread 2010 Wheat sprouts 2008 Making your own barm 2008 Easy Street bread & barm refreshment Simple Whole Wheat Sourdough Pasta Simple Whole Wheat Sourdough Pizza Fine Breadcrumbs - whole wheat Simple Whole Wheat Sourdough Starter Simple Whole Wheat Sourdough Bread - Pavanne Whole Spelt Wheat Porridge Bread - Pavanne Whole Spelt Wheat Crumb Bread - Pavanne Whole Wheat Sourdough Bread - Galliard Orange Whole Spelt Wheat Bread - Galliard Rose Hips & Olive Oil Whole Wheat Bread Challah egg and olive oil bread Couscous, how to make with whole durum wheat Scones & Biscuits from whole wheat flour with sourdough Crackers & Wraps - simple sourdough Focaccia - simple sourdough bun or sheetpan bread Universal whole wheat sourdough bread version 1 Beginning Whole Wheat Sourdough Bread Making Bread Improver: enzyme active malt & vitamin C Whole Wheat Tortillas / Rotis Biscotti after Artusi Biblical Bread from Ezekial 4:9