Southern Ground: A Revolution in Baking with Stone-Milled Flour [a Cookbook]

Jennifer Lapidus is the founder and principal of Carolina Ground Flour Mill in Asheville, North Carolina. She launched her 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 book Whole Grain Breads. Jennifer has also been featured in the New York Times, the Wall Street Journal, The Splendid Table, Bon Appétit, Food and 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.