Years ago, I heard about a Sicilian miller Filippo Drago using ancient grains to produce world class flour that yields first class breads. Later I had the chance to meet the man in New York, thanks to the Bronx-based Italian food importer Gustiamo who introduced me...
Years ago, I heard about a Sicilian miller using ancient grains to produce world class flour that yields first class breads. Later I had the chance to meet the man in New York, thanks to the Bronx-based Italian food importer Gustiamo who introduced me to Fillipo...
@letiziacigliutti Fulvio Marino is a third generation miller and baker from Italy's Piedmont region. He now leads bread development for Eataly's global gourmet food store (playground). As fans, we invited Marino to share his insights and thoughts about...
Amber Lambke AmberLambke is founder and CEO of Maine Grains in Skowhegan Maine. I first introduced myself to her as micro-baker, chef and blogger back in 2014. Since then Maine Grains has grown leaps and bounds. I have been waiting to figure out how to get...
Word of mouth led me to Darrold and Marty Glanville, the husband and wife team who own and run the Sunrise Flour Mill out of North Branch, Minnesota. Incidentally, it's also a Unifine Mill, but more on that later. Anyway, after getting to know them via...
After a visit to Gustiamo, I ordered some Sicilian flour. Tasting Pane Nero again reminded me I needed to approach making this bread differently. Here's what I got using a slow-food description and method, but with a poolish incorporating a sourdough starter. It was...
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