all the talk of the flour. tried most imported $ stuff now my bad question. i found a flour very much like the $ import Romafoods supply it formula oo MILANO IOQUNE works great . as well im baking some flat bread using organic hygluten unbleached. to the end ,, ran out of pizza dough used bread dough the customersl loved it. is it wrong going this direction. i use about 50 lbs /week
No announcement yet.
am i bad