By Adam Leonti, Katie Parla
An at-home guide to baking with freshly milled grains. Thirty-five recipes for bread, pasta, pizza, cake, and pastry serve as a practical base, and Adam Leonti provides dozens of delicious recipes to tailor them to your taste.
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.