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.
ADAM LEONTI is the chef and owner of Leonti, an upscale Italian restaurant in New York City. He founded Brooklyn Bread Lab, a bakery and mill where he taught classes on baking bread and making pizza and pasta.
KATIE PARLA is a journalist, blogger, app creator, the coauthor of Tasting Rome, and the author of her forthcoming cookbook Food of the Italian South.