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!
Joe Ortiz, The Village Baker
Le Boulangerie Moderne Ever since the pandemic began, I'd been trying to reach Joe Ortiz — the author of The...
0 Comments