Bruce Kalman
Stop Eating Store-Bought Flour
I hand-make pasta every day, and used to be all about Caputo 00 pizzeria flour from Italy until I found out about the flavors of freshly milled ancient grains.
I hand-make pasta every day, and used to be all about Caputo 00 pizzeria flour from Italy until I found out about the flavors of freshly milled ancient grains.