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 treat for which he’d used this flour from Sicily. Called “maiorca, it’s primarily used in pastry but has an extensible feel and high absorption rate. Later trying it, I found the acidity level of the sourdough impeded the rising, using yeast or a preferment would be better vehicle for this flour. That said, I’m trying it in pizza dough. Stay tuned.