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

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


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ISBN: 9781524760960 | 256 pages | 7 Mb

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  • Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains
  • Adam Leonti, Katie Parla, Marc Vetri
  • Page: 256
  • Format: pdf, ePub, fb2, mobi
  • ISBN: 9781524760960
  • Publisher: Potter/Ten Speed/Harmony/Rodale
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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. Advance praise for Flour Lab “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)

Bread Revolution: World-Class Baking with Sprouted and Whole
Renowned baking instructor, and author of The Bread Baker's Apprentice, Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh . -Nathan Myhrvold, coauthor of Modernist Cuisine and Modernist Cuisine at Home and author of With Peter's terrific book as a guide, you are going to eat better and healthier  Flour Lab by Adam Leonti (ebook) - eBooks.com
Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains by Adam Leonti. (digitally watermarked) Flour Lab (eBook) by adam leonti, Katie Parla (Author) - BookShout
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,  Flour Lab: An At-Home Guide to Milling Grains, Making Flour, - Google Books Result
Adam Leonti, Katie Parla - ‎2019 - Baking NOOK Book - Barnes and Noble's gift guide
The NOOK Book (eBook) of the Flour Lab: An At-Home Guide to Baking with Freshly Milled Grains by Adam Leonti, Katie Parla | at Barnes & Noble. FREE.



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