Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
  • Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
  • Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
  • Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
  • Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
  • Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
  • Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
ISBN: 152476096X
EAN13: 9781524760960
Language: English
Release Date: Sep 10, 2019
Pages: 256
Dimensions: 1" H x 10" L x 8" W
Weight: 1.25 lbs.
Format: Hardcover
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Book Overview

The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains--with dozens of recipes

Bread lovers of all skill levels are sure to find themselves returning to this one time and again.--Publishers Weekly (starred review)

A pioneer of the at-home milling movement, Adam Leonti has written the definitive guide that modernizes this old-world tradition for home cooks and amateur breadheads. With step-by-step photographs and comprehensive instructions to guide you through each technique, plus guidance on all aspects of home milling, including sourcing wheat or flour and choosing the right equipment for your kitchen, Flour Lab is a master class at making better-tasting and more nutritious food.

Thirty-five recipes for bread, pasta, pizza, cake, and pastry serve as a practical base, and Leonti provides dozens of delicious recipes to tailor them to your taste, including:

- Bread: Potato Rolls with Honey Butter; Bagels; Yeasted Ciabatta
- Pasta: Canderli (bread dumplings); Ricotta and Lemon Zest Ravioli; Chicken Liver and Saffron Rag
- Pizza: Butter, Honey, and Lavender Bianco-style Pizza; Robia, Mortadella, and Arugula Pizza al Taglio; Tomato and Stracciatella Pizza Napoletana
- Pastry, Cookies, and Cakes: Biscotti with almond and grapefruit; Whole Read More chevron_right

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