In Flour Lab, Adam Leonti illustrates why fresh flour can't be beat via nparts
Our cookbook of the week is Flour Lab by Adam Leonti with Katie Parla. To try a recipe from the book, check out: Yeasted ciabatta, potato gnocchi with brown butter sauce and brownies.
Food made with freshly milled flour has “tremendously more exciting flavour,” says Adam Leonti, and is a major source of inspiration for him as a chef. “I want everyone to start using it,” he writes in Flour Lab . Industrial flour is made using roller mills, which grind wheat berries at high speed and volume. The process produces a “practically inert” flour stripped of parts of the grain: the bran and germ . What’s left, in the case of white flour, is crushed endosperm .
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