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Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains by [Adam Leonti, Katie Parla, Marc Vetri]

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Adam Leonti

Katie Parla

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

by Adam Leonti (Author), Katie Parla (Author), Marc Vetri (Foreword) Format: Kindle Edition

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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

Length: 250 pages	Word Wise: Enabled	Enhanced Typesetting: Enabled
Page Flip: Enabled	Language: English

Due to its large file size, this book may take longer to download

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Review

"With chapters devoted to bread, pasta, pizza, and pastry, cookies, and cakes, Leonti developed all the recipes in Flour Lab with and for freshly milled, whole-grain flours."--National Post

"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)

"Equal parts inspirational and informative, Flour Lab is a powerful and practical guide to the benefits and uses of freshly milled flour. This will become a modern, often-referenced classic on the bookshelves of chefs and home bakers alike."--John Adler, head chef of Blue Apron --This text refers to the hardcover edition.

Book Description

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. --This text refers to the hardcover edition.

ASIN : B07LDVHK9N
Publisher : Clarkson Potter (10 September 2019)
Language : English
File size : 360374 KB
Text-to-Speech : Enabled
Enhanced typesetting : Enabled
X-Ray : Enabled
Word Wise : Enabled
Print length : 250 pages

Best Sellers Rank: 461,623 in Kindle Store (See Top 100 in Kindle Store)
- 62 in Cooking Rice & Grains
- 112 in Cooking with Rice & Grains
- 185 in Bread Baking (Kindle Store)

Customer Reviews:
82 ratings

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5 star		66%
4 star		18%
3 star		9%
2 star		3%
1 star		4%

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AJB

Misleading title

Reviewed in the United Kingdom on 30 March 2020

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There is comparatively little about flour and grains, and what there is focuses entirely on the United States. The section on grain milling machines is just a couple of pages. The recipes frequently require mixed grains that are simply not available outside of the US. Do not buy if you live in the UK or Europe.

One person found this helpful

Beautiful informative flour milling and breadmaking guide

Reviewed in Canada on 24 January 2021

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Well written, very informative, interesting book. Excellent recipes, background information, and instructions. Written with a deep love for the art and craftsmanship of breadmaking. Bravo!!

Dave Wilkes

Recipes call for fresh compact yeast.

Reviewed in the United States on 14 November 2019

Verified Purchase

How many “at home” bakers have access to fresh compact yeast? It appears that most recipes requiring
Yeast ask for fresh compact yeast....this is stupid, active dry yeast is available every where. At least put the conversion in the book so I don’t have to spend time looking it up. The rest of the book may be excellent,,but this is really an error that should not have occurred.

39 people found this helpful

E. Trent Vernon

Challenging

Reviewed in the United States on 6 December 2019

Verified Purchase

First attempt was an epic fail. Never milled my own flour before but want to learn. Followed his proofing timeline... bread was overproofed and produced a brick of a loaf. He doesn’t say how fine to grind your flour. Biggest pet peeve... fresh yeast. No.home.baker.uses.fresh.yeast. It has a shelf life of what a week? I did learn slot.. hence three stars. Will continue to bake from it and update accordingly.

17 people found this helpful

Baking Fool

Should be a Bread Head to start or this will make you one :)

Reviewed in the United States on 9 November 2019

Verified Purchase

I really liked this book to further my bread/baking education. I grind my own flours and this gave me lots of information to build on. He does mention certain grains that we do not have access to in the NW but one can find similar grains here.

12 people found this helpful

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