Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains

Product Description

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.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.
ADAM LEONTI was most recently the executive chef at Sessanta. He was also the founder of Brooklyn Bread Lab, a bakery and mill that taught classes on baking bread, and making pizza and pasta. KATIE PARLA is a journalist, blogger, app creator, and the author of Tasting Rome.

KATIE PARLA, a New Jersey native, is a Rome-based food and beverage journalist, culinary guide, and educator. She is the author of the Saveur award-winning food and travel site KatieParla.com, the ebook Eating & Drinking in Rome, more than twenty travel guides, and the IACP award-winning cookbook Tasting Rome, which she coauthored in 2016. Her travel writing, recipes, and food criticism appear in the New York Times, Food & Wine, Saveur, Australian Gourmet Traveller, the Guardian, AFAR, Conde Nast Traveller, Punch, Eater, and more.