Blew my mind. Earthy, rich, almost nutty. Complex in-and-of-itself. Added a little butter, a little parm and romano. Paired with a red-wine rich, slow-cooked stracotta. But forget the rich beef. Everyone talked about the Oaxacan Green Corn Polenta.

Great addition to Country Boule!

Haven't taken the class yet. It's next month on Oct 23. Will be happy to fill out a survey then.

I was a little concerned, since I normally buy standard organic baking flour from the grocery store, but this stuff is fantastic! I made the most wonderfully flaky biscuits and can't wait to get into more recipes.

Very good experience!