Since using both durum and kamut, I find very little noticeable differences so decided recently to to merge the two in baking some Sicilian semolina and a pane di Matera. I used the kamut as the fermentation in the form of a pasta madre, with 50% hydration. The...
Senatore Cappelli is a heritage flour. Finely milled durum wheat or semola rimacinata. The longer grains, and height of the stalk are characterisitic of this grain. Contains higher percentages of lipids, amino acids, vitamins and minerals. The wheat bran, produced...
Recently a friend asked whether rye sourdough could add “some push” to a bread they were making using grano arso, also known as “burnt wheat.” Its Italian origins literally came from burnt wheat, dating back to a period in Italy when fields...
Visiting my local salumeria for sopressata, I found a toy. It's a hand cranked cavatelli maker. Single use,yes, and sometimes uneven, depending if you feed the dough right It's nice to fiddle with this finnicky machine, twirling out noodles in it's...
Since purchasing over ten pounds of semola rimacinata, I’ve tried the very detailed step by step rules of Pane di Altamura regs according to the European commision which certified its protected status ( La denominazione di origine protetta). It’s safe to...
