Has anyone tried this flour

I'm wondering if anyone here has tried the Antimo Caputo "Americana" flour that is supposedly milled for ovens running at 500-600 degrees.

If so, did you like the results? Does it have a nice flavor?

Also, in using the Antimo Caputo flour (of any kind), can it be used for cold fermentation??


Tory Glenn
posted 11 months ago

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