While I have a Komo mill at home, at work I was using an old mill attachment for my mixer. A few weeks ago, I decided to splurge and ordered a Mock Mill 100 from Breadtopia, the company's American distributor. On arrival, the hopper broke and calibration issues...
Recently I mistakenly ordered white Sonora flour instead of high extraction. That said, its also heritage grain from the southwestern border region with a long interesting history. My first thought was sourdough wheat tortillas, but I found a formula using it for a...
Einkorn, is one of the oldest varieties of domesticated and cultivated wheat. It's made a revival with bakers, part of the current renaissance around "ancient grains". Popular in middle European countries, it's also known as enkir and le petit...
It seems since I learned about miller Fillipo Drago, I wanted to see him at work. I finally got the chance in my Sicilian pilgrimage this summer. Here are some of the sights and sounds at his mill in Castelvetrano. https://vimeo.com/137637110 Cuscus from Jeremy...
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...
What's grano arso? It's a legendary grain produced by Italian peasants within burnt fields of Puglia. The denuted grain lacks strength in developing dough, but it packs a punch of flavor. To work with it, use a ratio of 1.3 using traditional flour. Using it recently,...
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