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Flour Lab Cookbook
Flour Lab Cookbook
Flour Lab Cookbook
Flour Lab Cookbook
Flour Lab Cookbook
Flour Lab Cookbook
Flour Lab Cookbook
Flour Lab Cookbook
Flour Lab Cookbook

Flour Lab Cookbook

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


The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains.

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.

“Do you want to make pasta from freshly milled flour? Pizza and focaccia? Pastry and bread? The genius of this book is that it expands the possibilities of using freshly milled grains—think flavor, texture, nutrition, uniqueness—across a broad, delicious spectrum.”—Ken Forkish, author of Flour Water Salt Yeast

Published by: Clarkson Potter / Sep 10, 2019
Hardcover / 256 pages
Measures: 8.3" x 10.3"
Flour Lab Cookbook
Flour Lab Cookbook
Flour Lab Cookbook
Flour Lab Cookbook
Flour Lab Cookbook
Flour Lab Cookbook
Flour Lab Cookbook