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...
No, this isn’t about a cereal. It’s about me playing with a formula based on Eli Colvin’s Revolution Bread posts in Facebook. 1st try too dry! Using my trusty BreadStorm calculator, Eli’s ingredients and parameters here is what I got. Second...
Plantains in bread? Yes! It's been done before, and my interest to try it, myself, was inspired by my friend Sarah Owens of BK17 Bakery. A Brooklyn baking maven, she is currently visiting Ecuador, and sharing the exploration on her blog. Adventurous...
A pizza friend recommended, Pivetti Farina di grano tenero ‘OO.” This Italian flour is ideal for pizza, boasting itself as such on its packaging. Given the company has been around since 1879, who am I to argue? Anyway, with a sourdough first try, I found...
