Flour Lab
An At-Home Guide to Baking with Freshly Milled Grains
Nonfiction, Food & Drink, Pasta & Rice, Baking & Desserts, Bread, Baking
| Author: | Adam Leonti, Katie Parla | ISBN: | 9781524760977 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale | Publication: | September 10, 2019 |
| Imprint: | Clarkson Potter | Language: | English |
| Author: | Adam Leonti, Katie Parla |
| ISBN: | 9781524760977 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale |
| Publication: | September 10, 2019 |
| Imprint: | Clarkson Potter |
| Language: | English |
Adam Leonti started a movement—now with Flour Lab, he puts fresh flour within reach for all home bakers with this informative and authoritative guide on making, baking, and cooking with flour milled from whole grains, which includes 20 tentpole recipes.
In Flour Lab, the new definitive book on flour, chef Adam Leonti shows you the best tools and techniques for making flour that is better-tasting and more nutritious than pre-ground flours. He gives expert tips on where to source wheat, how to mill at home, and how to work with different grains. Here, too, he specifically addresses the idiosyncrasies of working with freshly milled flour as opposed to what's found on supermarket shelves. Twenty recipes for breads, pasta, pizza, cakes, and pastries serve as a practical instruction for using fresh flour in a variety of ways.
Advance praise for Flour Lab
“Bread lovers of all skill levels are sure to find themselves returning to this one time and again. This unique and practical collection of standards stands out.”—Publishers Weekly (starred review)
Adam Leonti started a movement—now with Flour Lab, he puts fresh flour within reach for all home bakers with this informative and authoritative guide on making, baking, and cooking with flour milled from whole grains, which includes 20 tentpole recipes.
In Flour Lab, the new definitive book on flour, chef Adam Leonti shows you the best tools and techniques for making flour that is better-tasting and more nutritious than pre-ground flours. He gives expert tips on where to source wheat, how to mill at home, and how to work with different grains. Here, too, he specifically addresses the idiosyncrasies of working with freshly milled flour as opposed to what's found on supermarket shelves. Twenty recipes for breads, pasta, pizza, cakes, and pastries serve as a practical instruction for using fresh flour in a variety of ways.
Advance praise for Flour Lab
“Bread lovers of all skill levels are sure to find themselves returning to this one time and again. This unique and practical collection of standards stands out.”—Publishers Weekly (starred review)
