Last summer, my buddy Filippo Drago gifted me with bags of Bio Antichi Ricetta Flour. Having used most of it, I used the last bit to make lievito madre (sourdough). The results included nice tight crumb, as well as of a volcanic crust which made me think of Mount Etna. Looking at it made me wish I had some of the grain to plant in a field – or my mother's garden. In the meantime, I enjoyed it as it is the last loaf till Gustiamo starts importing this golden grain.
Amy Hedyatpour repost#
I first came to know Amy Hedyatpour through baker Brad Preznant. That was over 20 years ago. Also known as Amy Glaze,...
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