Maine Grains offered me a sample of some wonderful milled flour from locally sourced farms. So far I've used it alone and with other organic and heritage flours. What a difference in handling, as well as in taste. Buy flour from the supermarket, there's a small chance...
It's been a while since I've baked with Sicilian flour, specifically grain from Castelvetrano and the miller Filippo Drago of Molini del Ponte. What a surprise when my friend Judy Witts Francini messaged me and posted this video. In fact Judy schlepped a five kilo bag...
Where autolyse is a traditional bread baking technique used to break down gluten and lessen the kneading process, amylase are the enzymes that empower that process. Having observed weak flour in recent autolyzed loaves (e.g. no open crumb, failure to easily absorb...
Savory biscotti were the next project I made with Grano duro flour from Molini del Ponte. Not quite a biscotti but more like a rusk in fact. These are flavorful biscotti packed with sesame seeds,olive oil, fennel, anise (usually finochietto salvatico) and black...
Falling in love with Tumminia flour, a whole grain Sicilian variety from the bio-diverse miller Molini del Ponte, I was eager to try using it for something other than bread. I found a biscotti recipe that specified mixing Tumminia with "OO"...
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!
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