The recent boom in bread baking, along with pandemic-related commodity flour shortages, has led to an explosion of local flour mills
by Jennifer Lapidus are all great resources, with recipes tailored to a range of skill sets.
If all of that sounds a little scary or complicated, Lapidus offers some advice. “My biggest hard-and-fast rule is to not be married to the recipe in front of you, as in use it as a guide,” she says. “It’s a process of learning.” Get to know the flavor of your flour — though don’t get too attached to it, as the wheat harvest can change year to year — and decide which varieties work best for you. “Salted rye cookies are a great place to go in and try with different ryes,” Lapidus says.
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