Here is a bread mix that includes a sprouted organic grain flour soaker along with home milled sprouted wheat grains. It's based on a Bouley Bakery formula I first used years ago. Revisiting it led to wonderful results with a dark and open grigne.
Though many pizzaioli tend to make yeasted pizza, my aim is to go all natural with wild yeast. Below are shots of my last batch, made with a mix of low protein, white winter wheat grain milled along with standard A.P. flour and a sprouted wheat levain. Using a long...
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 Austrian 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...
Trying my buddy’s Domenico’s top-secret pizza flour, I had good luck with the texture and flavor on the first-go at dough. I also took two balls of dough and retarded them in the fridge overnight. Without enough time to let the dough come to temperature, I...
