We're back to shed some light on the complexities of Italian food. I use many types of flour tin various recipes. From type '00' to pane nero, to seven cereal, chestnut flour and high protein flour and corn everything in between including chickpeas! The quality of flour here in the countryside is unmatched. It is grow here and ground fresh. You can't get more farm to table than that. We're here to answer all your questions about flour.
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Chapters:
00:00 - I'm obsessed with flour!
00:20 - What is the most popular type of flour in Italy?
00:45 - Which flour should I use to bake cakes?
01:25 - What type of flour should I use for pizza dough?
02:13 - What is chestnut flour?
02:59 - What can I use chestnut flour for?
03:34 - Where is the best place to buy flour in America?
03:57 - What can I use cornflour for?
04:44 - What specialty flours are there in Italy?
06:45 - What's chickpea flour used for?
07:12 - Any flour top tips?
07:52 - Outro
#flour #italianfood #cookingshow
Негізгі бет Тәжірибелік нұсқаулар және стиль COMPLETE GUIDE to Italian Flours (in less than 10 minutes)
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