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Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
By Leonti, Adam & Katie Parla
- ISBN
- 9781524760960
- Publisher
- Clarkson Potter: Crown
REVIEWS
Library Journal
Reviewed on November 1, 2019 | Sci/Tech
Leonti, founder of the mill and bakery Brooklyn Bread Lab, collaborating here with Parla (Food of the Italian South) wants everyone to use freshly milled flour in order to enhance flavor, health, and benefit the environment. His more than 30 recipes rely on a stand mixer and a digital scale and are designed with home bakers in mind. Opening chapters explain different grains and...Log In or Sign Up to Read More
