Rimacinata is a term for the finest milled semolina flour (aka durum). Using my new mill, I started out with a pasta grade semolina flour (Bob's Red Mill); 70% semola and the rest wheat. The goal was to create home-made rimacinata. " I left the...
For a long while I wondered what it would be like to mill my own flour. So I ordered an German Komo mill, and, along with a sieve, made my first effort with some organic wheat berries. Now I am researching different opinions by bakers on tempering or just mill. Lots...
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...
Since I had a grain mill attachment for my Kitchen Aid, I decided to mill my own flour. I had milled some grains before, primarily rye, when I wasn't able to get access to certain types of grinds that aren't readily available in stores. On a recent visit to a farmer's...
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