When I'd first purchased Richard Bertinet's book on bread, I'd remember seeing something about grapeseed flour from Canada. At the time, I thought it a bit of flash in the pan. Fast forward to now and Eli Colvin and Craig Ponsford have been singing its...
Recently I found a bag of Antimo Caputo tipo "00" flour," and decided to test it alongside with my recent purchase of Anson Mills "Pizza Maker's Flour - "00" farina." Doppio "00" (Double Zero) is generally misunderstood as a softer flour due to its milling. A...
Recently my Montreal friend Marc Andre Cyr (Olive Et Gourmando) asked me whether I had used "heritage wheat" such as Red Fife. When I do ever get some cool flours, it's quite a luxury. I use them for things like Fanette or Eli Colvin's wet doughs. Recently I...
For a while I'd been trying different ancient grains. This past week, I wanted to try an amazing formula using spelt and kamut benefit of the wonderful artisan miller/bread baker, Roland Feuillas. He's located in France, in a place called Cucugnan near Perpignan....
Seeking new flavors leads me to old ones. Pasta is a perfect foil for alternative flours. Since I've made bread with Italian chestnut flour, why not some chestnut pasta? For dinner I wanted to marry the earthy flavor of chestnut with king oyster mushrooms. Chestnut...
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