The Italian whole-wheat flour, from famed Antimo Caputo is available from BrickOvenBaker.com. We were told it was no longer being imported, but it is!
{ 0 comments }
whole wheat
The good news is that we have plenty of Caputo 00 flour, and will continue to have it. But the importer has stopped bringing the Caputo Whole Wheat (Integrale) flour into the States. I know this is a bit of a disappointment to many who preferred its characteristics over other whole wheat flours available here. [...]
{ 3 comments }
A customer asks: I’m confused. Is the “The Chef’s Flour” farina di grano tenero tipo 00 the best flour to use for bread and pasta? I know about Caputo Pizzeria, but what do you recommend for Italian bread and pastas? Should I use this one or another. What is the gluten/protein content of these flours. [...]
{ 29 comments }
He never baked like this when I lived with him! What a bummer. My college roommate Chuck Rossi shared these loaves, along with a little taunting. A few weeks ago he sent me these two: And tonight teases with these two. Look at the yellow of that saffron bread! Nice work Chuck. I’m impressed and [...]
{ 4 comments }
Dessert after Easter Sunday dinner was always special for us because of the Italian specialties that we only had at Easter time. But some traditions fade as the years, and our older relatives that had more knowledge of the old world, pass on. For the younger generations, holidays become more American over time, and sometimes [...]
{ 1 comment }
Dad (Gary) made a whole wheat loaf the other day. He and Mom were pretty pleased with it. Very moist and delicious. I think they managed to polish the whole thing off between the two of them in little more than a day. On baking it a second time, he modified the recipe slightly and [...]
{ 4 comments }
