Here are some photos of my sour-dough version of Pane Nero di Castelveltrano, a loaf I baked using Nick Accardi's generous gift of Sicilian flour. It has a compact crumb, which is great for dipping in olive oil.
Haiku Pizza
Dough Decides Its Time Every so often a job turns into something more than a job. Last week I made pizzas for a...
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