Flour Lab: An At-Home Guide to Milling Grains, Making Flour, Baking, and Cooking by Adam Leonti and Katie Parla

  • Yeasted loaf (page 71)

    from Flour Lab: An At-Home Guide to Milling Grains, Making Flour, Baking, and Cooking Flour Lab by Adam Leonti and Katie Parla

    • Categories: Bread & rolls, savory
    • Ingredients: hard wheat flour; compressed yeast
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  • Canederli

    • mjes on August 22, 2021

      A splendid way to use stale bread. These dumplings are intended to showcase freshly ground spelt flour. The Grana Padano and parsley are the additions to the dumplings, keeping them quite simple. Consider this a very good base recipe that supports many variations.

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  • ISBN 10 152476096X
  • ISBN 13 9781524760960
  • Published Sep 10 2019
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

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.

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