I'm still perplexed and testing Maiorca, that ancient grain that has proven elusive to my attempts to incorporate it into a sourdough bread. Perhaps because of its quirkiness around protein bonding, high absorption, short mix and...
As any regular reader here knows, I'm a big fan of using ancient grains. And you may have also noticed, I also don't always find it easy. That said, I'm also the world's leading lazy baker (or one of 'em), so sometimes...
Testing an ancient "maiorca" flour for Gustiamo, its extensible quality suggested it would be great for pizza. Inspired by Alessandro Scuderi's viral pizza video (that feature weaker protein ancient grain flours) I decided to give his recipe...
My friends at Gustiamo asked if I would test some new Sicilian flour. Heading up to the Bronx to meet their crew, I got a chance to meet a hero of mine, Rick Easton! Not just that – we actually got to enjoy one of Rick's freshly baked focaccias, a...
This past week I joined a Sullivan Street Bakery event. Hosted by Gustiamo, it was created to introduce flour from Filippo Drago. The event celebrated dough, and bread making. It also included lots of conversation amongst aficionados of good bread. Thanks to...
