Flour Lab

An At-Home Guide to Baking with Freshly Milled Grains

Author  Adam Leonti and Katie Parla Foreword by  Marc Vetri
Flour Lab

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,…