Sounds like a wonderful meal - Rosemary Focaccia, Whole Onions baked in skins, Fish baked......

Yum, they all sound good. Curious about the "Italian style" flour--does anyone know what that is?

 
King Arthur somewhat over-metaphorically says...

American flour has a type A personality. It’s full of gluten, ready for action, go go GO! Italian 00 flour, on the other hand, mirrors the warm, laid-back climate of its native land. Its protein is not only lower, but much more mellow. Make pizza or flatbread with this flour; you’ve never worked with such friendly dough! It’s incredibly extensible, practically flowing under your hands as you pat it into shape. And the resulting bread or crust? Light as air, tender, snapping crisp or soft as a cloud… this flour is definitely personality type B.

 
Hmmm, I may have to try it--LOL, a marketing gal taken in by one of her own!! smileys/smile.gif Thx!

 
I've bought their French (not Italian) flour and, despite the overly flowery prose, really love it

I made the best loaf of sourdough french bread I've ever made with it. They buy samples of flour in those countries and have them analyzed for the protein and ash content, then blend their own versions. They're a further variation on say, the difference between bread flour and pastry flour.

 
Wow Gay, I just spent an hour at that site - wonderful! I think I'll have to check it out weekly!

Thanks for posting! And that focaccia looks so yummy!

 
Off the rack, but still in pain. Therapist says that shoulder pain stays the

same level of intensity until the problem is corrected. Frozen shoulder scar tissue has been released, but I still have capsulitis and inflammation.

So while I'm actually getting more movement every day, I'm still doing drugs like a Andy Warhol wannabe from the 60s.

 
You must log in or register to reply here.
Back
Top