A really good experience last night attending this class. Great conversations, comments and information. For instance, in Italian cooking, “In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed. Doppio zero is the most highly refined and is talcum-powder soft.” [ochef.com] The recipe that was used is from Molto Gusto by Mario Batali and Mark Ladner, and calls for “00” flour. Chad Poznick, resident Chef at this Willams-Sonoma store, said to replace it with bread flour. Just remember to sift it several times to get the same “softness” as 00 flour.
Here are some photos from the class. Enjoy and please VOTE above. Also, Left-Click any of these photos to see enlarged. Goot Essen!
A delightful evening and I expect to join in on more of these events. Loads of fun. Cheers!