A Stir The Pots Post

Pane Di Altamura By D.O.P Standards

by | Dec 24, 2014 | Bread, Pane di Altamura

While milling some durum into rimacinata at home, I revisited the   Pane di Altamura DOP on making Pane di Altamura. Using well-refreshed lievito naturale, I found that using their prescribed timing and methods leads to great results for this fabulous golden bread from Puglia. And it turned out wonderfully using home milled, organic grain from America.



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