Article in today's LA Times "Food" http://lat.ms/hj71qM for those interested in grinding their own flour---the pizza discussion comes to mind. The story includes sources.
pierino is a trusted source on General Cooking and Tough Love.
Link didn't work for me, is this the story:
Kristen is the Creative Director of Food52
The hyperlinks are getting messed up because of the commas in the link itself -- so you'll actually need to copy and paste the whole thing, up to ".story"
Pierino, this is very cool, thank you for sharing it!
Oops, I'm sorry, I didn't realize my link was exactly the same! We can try this (shortened through bitly): http://lat.ms/hj71qM
Brilliant, Sadassa_Ulna! I'll add the link to pierino's question.
Loved the article, thanks for sharing pierino. Very Nostalgic. Grinding flour was the norm in India up until 20 yrs back when the commercial brands were introduced in a big way. We'd take bags of wheat & set it in line to be grounded by the flour guy who was perennially covered with a dusting of flour!
Have been grinding my own flour with my Vita-Mix dry mixer for a couple of years and it is wonderful. Here is a great link offering the challenge to grown your own grain along with your peppers and basil. Pretty interesting, although I am not doing it. http://www.alternet.org...
Please enter a valid email address.
Well played. You deserve a cookie.
The Untold Stories of the White House Kitchen Cabinet
The White House Kitchen Cabinet
Catch Up on Piglet Day 1
Diced Tomatoes Are Tricking You
An Any-Budget Guide to the Best Bath Towels on the Internet
A Five-Ingredient, One-Pot Stew
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)