Love the taste and texture this flour brings to my sourdough loafs. Plan to use it for future sourdough workshops I will hold in my neighborhood and recommend to others.
Use 00/WW to keep the starter alive 2x a day. Use a blend of 00/Rouge de Bordeaux and just a touch of rye for my bread. Love it!
I purchased the white corn to make corn nuts. They turned out a little small when cooked but other than that they were very tasty.
Such a wonderful class! Totally simplified ravioli and pasta making. The mill tour was great, and the additional information on different flours was a huge help for my baking (thanks Kim!). So glad I attended and can't wait to take another class soon!