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· Registered
4,569 Posts
Discussion Starter · #1 · (Edited)
.....a new forum for soft wheat flours, ranging from our southern White Lily to the Italian Caputo flours.  Let me know.  It would be a new awakening here in America.  I have over 600 loaves under my belt with hard wheat and many more crusts using White Lily and other soft wheat flours.  Now, for your enjoyment in the near future, crusts made using Mangalitsa Lard which produces the flakeyiest crusts.  Lemme' know.

HEY NICKO!!!!!!!!!

My thing.  Mine.

· Premium Member
2,390 Posts
How coincidental. I just spent the morning with a friend of mine named Amy Halloran who has written a just published book called "The New Bread Basket-How the new Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers and Local Food Activists Are Redefining Our Daily Loaf" . 

     I am currently on Chapter 3 so I can't review it just yet but so far it is a fascinating look at what is happening with the resurgence of locally grown grains, flours and more. 

When I'm finished I'll write a review for ChefTalk but I would suggest you just go ahead and buy it anyway. (I know I'm biased)
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