Flour Lab

Don’t be frightened away by the reviews that mention compact yeast being an issue. Compact yeast is not available in my area, but a quick Internet search provided the conversion information needed to substitute instant yeast. Mr. Leonti’s “Yeasted Loaf” was the first thing I made with freshly milled flour. It was so simple and well worth waiting a couple days for the bread to ferment. The result was amazing! Wow! What flavor! And how satisfying to mill the flour and then watch the bread evolve!For point of reference, I am fairly new to bread-baking, and completely new to flour-milling.I bought several books on using fresh flour in bread making, and this one is the one I ultimately chose with which to begin. The instructions are comprehensive and clear, and the pictures showing details of each step are fabulous. This is the book I had been searching for!This book is a great resource if you are new to flour milling, as I am. The detailed explanations of various grains and reference information are well worth the time spent reading. I particularly like the specificity regarding the amount of bran to leave in/out when recipes call for sifted grain. There is nothing to guess at or surmise. Each section of the book begins with specifics about milling and sifting the flours used in that section.I could not be happier with the success of my first try and can hardly wait to try other recipes in this book!I plan to use nothing but freshly milled flour from here on out, and this book will be my go-to!

Well written, very informative, interesting book. Excellent recipes, background information, and instructions. Written with a deep love for the art and craftsmanship of breadmaking. Bravo!!

There is comparatively little about flour and grains, and what there is focuses entirely on the United States. The section on grain milling machines is just a couple of pages. The recipes frequently require mixed grains that are simply not available outside of the US. Do not buy if you live in the UK or Europe.

This is a great book for home bakers. So much valuable information. I've been baking sourdough bread for a few years. Thought I knew a lot. But this book has helped me both in theory and practice. Highly recommended.

I love this book because I have a grown mill and the recipes give me great results. I my have me a better understanding on grain, fermentation and shaping/baking. I the sourdough recipe all the time as it yields amazing results. Some of they recipes are a little out there for me but that’s just personal taste. The rye brownie recipe was completely hedonistic. It was the most decadent brownie I had ever had. Strong work here.