What if it Snows?

Word in the under world is their going tits up.

 

It’s BS — I know I can dance better than those guys

 

Well, have to say, his production is way down. Needs to step it up.

 

We celebrated today.

The actual day fell during the Overtrucking......

Not Pictured: Two scoops of toffee chocolate chip ice cream.

 

It will make bread, just know that it’s going to need a very high hydration level. The problem with low protein flour for bread is, the low protein will make a dense dough. It will not build a good gluten structure. The rise will be slight, and the “crumb” will be very tight and dense. There are recipes for this type of flour, most are for pizza or focaccia type dough, not necessarily for loaf type breads. They do exist, but have a very high water content, generally considered a “slack” dough.
Depending on what is available at your local grocery store, you may be able to find “Bread flour”. Some may be labeled as “ baking flour. What you’re looking for is flour that has 12 to 13 percent protein or better. That will make a very good bread.

 

@77fib77

The flour you have in that picture is really good for pasta, if you can find some semolina of the same mill, you could make some really nice pasta.

This is fresh made fettuccine.

 

Same mill? 00???

 

Yes. 00 is the finest mill for “Italian” flour. If you can find the 00, that great, 0 or even “extra fine” or even “fine” would work.
Just because it’s available, I use the “Bobs red mill” brand semolina quite often. Not my preferred, but others are hard to get around here.

 

In some cultures, having them in and around the house is good JuJu.