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Asheville, North Carolina miller Jennifer Lapidus is one of the leaders of the cold stone-milled flour movement in the South. While delivering extraordinary taste, texture and story, regional flour allows bakers to move away from industrial commodity flours to create sustainable and artisanal products.
At Carolina Ground, Lapidus transforms bakery offerings with intensely flavorful flour, made from regional cold stone-milled grains. In her newly released book, “Southern Ground,” she celebrates the work of Southern bakers (Little Tart Bakeshop, Osono Bread, Evergreen Butcher + Baker), while helping home bakers understand the source and makeup of the most important of ingredients: flour.
– Laura Cubbage, The Atlanta 100