Flour Lab

An At-Home Guide to Baking with Freshly Milled Grains

Nonfiction, Food & Drink, Pasta & Rice, Baking & Desserts, Bread, Baking
Cover of the book Flour Lab by Adam Leonti, Katie Parla, Potter/Ten Speed/Harmony/Rodale
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
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)

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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)

More books from Baking

Cover of the book Bread Toast Crumbs by Adam Leonti, Katie Parla
Cover of the book Fürs Kuchenbuffet by Adam Leonti, Katie Parla
Cover of the book The New Best of Betterbaking.com by Adam Leonti, Katie Parla
Cover of the book 100 Great Breads by Adam Leonti, Katie Parla
Cover of the book Top 8 des dessert au chocolat de Emeline by Adam Leonti, Katie Parla
Cover of the book No Grain Diet: Maximize Your No Grain Diet Results - Quick Primal Paleo Diet Guide That You Can Include In Your No Grain Diet To Maximize Results by Adam Leonti, Katie Parla
Cover of the book FOOD & WINE Holiday Baking by Adam Leonti, Katie Parla
Cover of the book Extreme Cakeovers by Adam Leonti, Katie Parla
Cover of the book Jam Recipes by Adam Leonti, Katie Parla
Cover of the book Bolos Caseiros by Adam Leonti, Katie Parla
Cover of the book Desserts LaBelle by Adam Leonti, Katie Parla
Cover of the book Köstliche Kuchen leicht gemacht by Adam Leonti, Katie Parla
Cover of the book Hamlyn All Colour Cookery: 200 Mini Cakes & Bakes by Adam Leonti, Katie Parla
Cover of the book Peanut Butter: So Much More than Sandwiches by Adam Leonti, Katie Parla
Cover of the book Daniel Fast Desserts by Adam Leonti, Katie Parla
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy