Description
Like a chef-driven restaurant, the Carolina Ground Flour Mill in Asheville, North Carolina, is a baker-driven mill. Jennifer Lapidus’s intensely flavourful flour, made from grains grown and cold stone-milled in the heart of the South, is transforming bakeries from Louisiana to North Carolina to Florida. Cold stone-milled flour allows bakers to move away from industrial commodity flour and deliver extraordinary taste, texture, and story. Now, in Southern Ground, Lapidus celebrates the incredible work of bakers all over the South. In Starksville, Mississippi, Troy DeRego’s Portuguese biscuits introduce uncommon flavours and textures to this Southern college town. In Columbia, South Carolina, Joe Bowie’s insanely popular Cola Bread Club melds his culinary school training with his Southern heritage. The Levee Baking Company in New Orleans provides a unique twist by introducing the flavour of Louisiana blood orange to rye flour. In Stuart, Florida, the Ground Floor Farm serves 100% whole grain naturally leavened bread alongside their house-made cheese and their farm grown-and-made fermented plate of seasonal pickles, kraut, and kimchi to an unlikely audience of Florida retirees. Serving instruction and insight into how to use and enjoy these flavour-forward flours of geographic distinction, Southern Ground harnesses the wisdom and knowledge that our baking community has gained. With detailed profiles on the top Southern bakers and eighty recipes arranged by grain, this is a love story to Southern baking and a call for the home baker to understand the source and makeup of the most important of ingredients: flour.
