Reclaiming Flavor Through Stone-Milled Flour
 
A groundbreaking tour of Southern craft bakeries featuring more than 75 rich, grain-forward recipes, from one of the leaders of the cold stone-milled flour movement in the South.
 
At Carolina Ground flour mill in Asheville, North Carolina, author Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone-milled in the heart of the South. While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products.
 
Written by Jennifer Lapidus.
 
288 pages.