Description
Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains is a comprehensive resource for baking enthusiasts looking to elevate their skills by using freshly ground flour. Written by a professional baker, this book provides detailed instructions on how to mill grains at home and incorporate them into a variety of delicious baked goods, ensuring a healthier and more flavorful outcome.
Price: $17.99
(as of Jul 01, 2024 04:15:51 UTC – Details)
If you’re looking to elevate your baking game and experiment with fresh ingredients, Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains is the book for you. Written by Adam Leonti, a renowned baker and educator, this cookbook is a must-have for anyone interested in using freshly milled grains in their baking.
The Benefits of Using Freshly Milled Grains
One of the standout features of Flour Lab is its emphasis on using freshly milled grains in baking. Leonti highlights the numerous benefits of using fresh flours, including enhanced flavor, improved texture, and increased nutritional value. By milling your own grains at home, you have complete control over the quality and freshness of your ingredients, leading to superior results in your baked goods.
Step-by-Step Guidance for Home Bakers
Flour Lab provides detailed instructions and recipes for incorporating freshly milled grains into a wide range of baked goods, from breads and pastries to cakes and cookies. Leonti walks readers through the process of milling grains at home, discussing different types of grains and the best equipment to use. With clear, easy-to-follow directions, even novice bakers can feel confident in their abilities to create delicious, wholesome baked treats.
Inspiring Recipes for Every Occasion
Whether you’re looking to bake a simple loaf of bread or an elaborate dessert, Flour Lab has a recipe for you. Leonti’s cookbook features a variety of recipes that showcase the versatility of freshly milled grains, from traditional sourdough bread to innovative pastries and cakes. With options for every skill level, you’re sure to find a recipe that suits your tastes and preferences.
A Comprehensive Resource for Home Bakers
In addition to its delicious recipes, Flour Lab also serves as a valuable resource for home bakers looking to deepen their understanding of baking with freshly milled grains. Leonti shares his expertise on topics such as grain sourcing, fermentation techniques, and flavor development, providing readers with the knowledge they need to create exceptional baked goods in their own kitchens. With its comprehensive approach to baking, Flour Lab is a book that you’ll turn to again and again for inspiration and guidance.
In conclusion, Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains is a must-have cookbook for anyone interested in exploring the world of freshly milled grains in their baking. With its emphasis on freshness, flavor, and nutrition, this book will inspire you to take your baking to new heights. Whether you’re a seasoned baker or just starting out, Flour Lab has something to offer everyone. Pick up a copy today and start baking with fresh, wholesome ingredients that will elevate your culinary creations.
Price: $17.99
(as of Jul 01, 2024 04:15:51 UTC – Details)
Product Description
The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains—with 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 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, including:
• Bread: Potato Rolls with Honey Butter; Bagels; Yeasted Ciabatta
• Pasta: Canderli (bread dumplings); Ricotta and Lemon Zest Ravioli; Chicken Liver and Saffron Ragù
• Pizza: Butter, Honey, and Lavender Bianco-style 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 Frosting
Embracing freshly milled flour in these recipes—and all the ones you already love to make—will ensure that you never have a stale meal again.
Praise for Flour Lab
“Do 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 grains—think flavor, texture, nutrition, uniqueness—across a broad, delicious spectrum. Adam Leonti’s Flour Lab is clearly composed, enthusiastic, and inspiring.”—Ken Forkish, author of Flour Water Salt Yeast
“Flour Lab is not only a beautiful and inspiring book, but it also vividly portrays, through its excellently written narrative and amazing recipes, the personal—yet universal—journey of the artisan soul. Adam Leonti’s 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 Baker’s Apprentice, Bread Revolution, and Perfect Pan Pizza
From the Publisher
Pizza Al Taglio
Potato Rolls
Beet Butter Ravioli
Yeasted Ciabatta
Fresh Pasta
Bianco-Style Pizza
ASIN : B07LDVHK9N
Publisher : Clarkson Potter (September 10, 2019)
Publication date : September 10, 2019
Language : English
File size : 360374 KB
Text-to-Speech : Enabled
Screen Reader : Supported
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
Sticky notes : On Kindle Scribe
Print length : 250 pages
Price: $17.99
(as of Jul 01, 2024 04:15:51 UTC – Details)
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