Dcpcooks
Well-Known Member
Anyone care to chime in on favorite flour? I know it's style dependent. I'm thinking about buying a small bag of some good hg to split with some friends and do a teach day. I'm leaning towards Power or possibly KASL (or it's new name). Don't know if I've actually used either but suspect I may have. I buy from a place that repackages and they have never been able to tell me what it is... or are unwilling.
I'm a fan of 00 from Italy or a soft winter wheat from the US.