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

Clarkson Potter. Sept. 2019. 256p. ISBN 9781524760960. $35. COOKING
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 using freshly milled flour without being as detailed or technical as Daniel Leader’s Living Bread. Chapters on bread, pasta, pizza, and pastry each begin with suggestions for choosing an appropriate grain, as well as milling and sifting flour for specific purposes. Throughout, recipes note Leonti’s preference for a flour made from a certain wheat variety (e.g., warthog). Some recipes are multipaged, so steps align with helpful photos. An avid reader, Leonti includes books as well as sources for home mills, wheat berries, flour, and cooking classes in an extensive resource list.
VERDICT Recommended for home cooks looking to up their game using freshly milled flour, whether purchased from an artisanal mill or produced at home.

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