Southern Ground: Reclaiming Flavor Through Stone Milled Flour
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"Locally grown grains, cold stone-milled into flour, are being embraced by bakers across the US. And in this book, more than 20 bakeries in the South reveal how they are inspired by and are using the products of one North Carolina bakery. Carolina Ground Mill, in Asheville, is the work of Jennifer Lapidus, a former baker who sought to connect small farmers and bakers. A former colleague of the legendary Alan Scott, whose skill at building wood-fired ovens grew into a passion for great bread, Lapidus grinds flour that has attracted a passionate following among artisan bakers, who use it in an astonishing variety of baked goods. Their recipes are showcased here, arranged by flour type. Among the bakers and bakeries:
- La Farm Bakery in Cary, NC: Piedmont loaf, made using hard winter wheat
- Pizzeria Gregario in Safety Harbor, FL: volkornbrot with fenugreek and brown sesame, made using rye
- Levee Baking Co in New Orleans, LA; rough puff with pecan frangipane and Louisiana blood orange, made with soft red winter wheat
- Smoke Signals in Pound, Virginia: sourdough doughnuts, made with high-extraction all-purpose flour
- The Little Tart Bakeshop in Atlanta, GA; salted peanut butter cookies with cocao nibs, made with spelt flour
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