Down to my few hundred grams of flour from Sicily, here's what I made, a New York state stoned ground wheat, semolina di rimacinata (organic) with the grano duro integrale from Molini del Ponte in Castelvetrano!
Tumminia wheat is a Sicilian heritage flour grown and milled by Filippo Drago of Molini Del Ponte in Castelvetrano, I had heard about them on Universal Bread''s Facebook page. The mill put me in contact with the sole New York importer, Nick Accardi, who is...
Caputo Antimo “oo” is probably the most well known Italian pizza flour on the market. It’s a flour I have used trying to make a sourdough version, even after learning from a pizzaiolo that pizza Napoletano is not made with sourdough because of the...
Recently my friend Thierry Delabre posted his version of this high extraction flour “tourte au meule.” I found that he had left the formula on his Facebook comments, so I tapped in the numbers on my BreadStorm™ calculator and shared it with him. When...
Noel Labat-Comess, the former owner and founder of Tom Cat Bakery, sent me a message recently; “Jeremy, I need to ask you a favor. A farmer I know gave me a 5lb sample of a flour a friend of his is producing. He’d like to know what I think of it. I...
