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Flour Lab: An AtHome Guide to Baking with Freshly Milled Grains,Used
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The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grainswith 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 athome milling movement, Adam Leonti has written the definitive guide that modernizes this oldworld tradition for home cooks and amateur breadheads. With stepbystep 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 bettertasting and more nutritious food.Thirtyfive 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 Biancostyle Pizza; Robia, Mortadella, and Arugula Pizza al Taglio; Tomato and Stracciatella Pizza Napoletana Pastry, Cookies, and Cakes: Biscotti with almond and grapefruit; Whole Wheat Croissants; Carrot Cake with Cream Cheese FrostingEmbracing freshly milled flour in these recipesand all the ones you already love to makewill ensure that you never have a stale meal again.Praise for Flour LabDo you want to make pasta from freshly milled our? Pizza and focaccia? Pastry and bread? The genius of this book is that it expands the possibilities of using freshly milled grainsthink flavor, texture, nutrition, uniquenessacross a broad, delicious spectrum. Adam Leontis Flour Lab is clearly composed, enthusiastic, and inspiring.Ken Forkish, author of Flour Water Salt YeastFlour Lab is not only a beautiful and inspiring book, but it also vividly portrays, through its excellently written narrative and amazing recipes, the personalyet universaljourney of the artisan soul. Adam Leontis own discovery process of the joys of milling and baking with fresh flour is now a lasting and enriching gift to us all.Peter Reinhart, author of The Bread Bakers Apprentice, Bread Revolution, and Perfect Pan Pizza
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