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

“With chapters devoted to bread, pasta, pizza, and pastry, cookies, and cakes, Leonti developed all the recipes in Flour Lab with and for freshly milled, whole-grain flours.”—National Post

“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)

“Equal parts inspirational and informative, Flour Lab is a powerful and practical guide to the benefits and uses of freshly milled flour. This will become a modern, often-referenced classic on the bookshelves of chefs and home bakers alike.”—John Adler, head chef of Blue Apron


  • 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, and Leonti provides dozens of delicious recipes to tailor them to your taste
  • 256 pages
  • Dimensions : 8.28 x 0.99 x 10.27 inches
  • Item Weight : 2.5 pounds

What’s included?

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


90 days

More From Going, Going, GONE!