Known as Carta di musica (translation: sheets of music), this Sardinain flat bread got its name because, baked in hot wood ovens , it puffs up, is then split into separate sheets, and dried in the oven again, looking like, well, "carta di musica." My...
When my new batch durum grain arrived, I milled and sifted it to fine semola rimacinata flour. My first bake was a Sicilian bread with sourdough and olive oil. I used my stock levain of wheat, with the durum making up the rest of the dough's flour. The loaf below...
Senatore Cappelli is a heritage flour. Finely milled durum wheat or semola rimacinata. The longer grains, and height of the stalk are characterisitic of this grain. Contains higher percentages of lipids, amino acids, vitamins and minerals. The wheat bran, produced...
Pane di Matera is a bread from Basilicata, which is located on the arch of the Italian boot. With its geographical protection, Pane di Matera makes me think of the neighboring Altamura bread from Puglia. This exclusively semola rimacinata bread is one I had to...
Somebody called this attempt of my latest croissants, "braveheart". Not because I made them from two different flours; finely milled durum - semola rimacinata - and wheat. Rather it's the goat butter from Trickling Springs...
