I have a question, but it’s aimed more towards other bakers. Has anyone figured out how to use other flour blends successfully for any of the GF recipes? I don’t use Bob’s flours because they are gritty to me. I prefer other brands. I’ve tried making the sandwich bread using mi...
One in France, another was at a bakery, Fleckensteins, in Mokena, run by two master bakers. After that, I went to Alinea. It happened to be the very beginning, Grant (Achatz) was testing food at Nick Kokonas’ house and I didn’t understand what I was looking at, but it was on...