Southern Ground: Reclaiming Flavor Through Stone-Milled Flour [A Baking Book]

Available

Product Details

Price
$32.50  $29.90
Publisher
Ten Speed Press
Publish Date
Pages
288
Dimensions
9.2 X 10.3 X 1.1 inches | 2.8 pounds
Language
English
Type
Hardcover
EAN/UPC
9781984857484

Earn by promoting books

Earn money by sharing your favorite books through our Affiliate program.

Become an affiliate

About the Author

Jennifer Lapidus is the founder and principal of Carolina Ground flour mill in Asheville, North Carolina. She launched Natural Bridge Bakery in 1994, where she milled her flours in-house and baked her naturally leavened breads in a wood-fired brick oven. Her bakery was the first of its kind in western North Carolina and was featured in Peter Reinhart's Whole Grain Breads. Jennifer has appeared on The Splendid Table podcast and in the New York Times, Wall Street Journal, Bon Appétit, Food & Wine, Saveur, Taste of the South, and numerous other local publications. Jennifer sits on the board of Carolina Farm Stewardship Association and is co-organizer of the Asheville Bread Festival.