Down to my few hundred grams of flour from Sicily, here's what I made, a New York state stoned ground wheat, semolina di rimacinata (organic) with the grano duro integrale from Molini del Ponte in Castelvetrano!
Down to my few hundred grams of flour from Sicily, here's what I made, a New York state stoned ground wheat, semolina di rimacinata (organic) with the grano duro integrale from Molini del Ponte in Castelvetrano!
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
I can't deny being a little obsessive about "getting it right," at least with baking. Take my pursuit of a perfect...
I first noticed Pip Agnew on his site, The Fresh Loaf blog Filled with his personal baking notes and...
Recently I made what author/baker Martin Philip calls "jiffy baguette." It's a classic yeasted baguette, something...
0 Comments