Finding decent flour in a small Italian village was a nightmare.

I had to change my recipe three times because the local flour was nothing like my usual kind.

3 comments

3 Comments

Oh man, that "local flour was nothing like my usual kind" thing is so real. My friend Mark tried making bread in Sicily last year and said his loaves came out like dense little rocks. The bakery owner finally told him the village mill's flour just absorbs water differently.

sageg293d ago

Blame the flour, not your skills, lmao.

ben_foster33d ago

Tweak your recipe for the local flour. It's usually not the flour's fault.