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KA Italian vs. Caputo - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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KA Italian vs. Caputo

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  • KA Italian vs. Caputo

    I spent yesterday afternoon working with the owner of Dough (local WFO pizzaria of note) on a recipe for a rustic sourdough for his shop. I took along some KA Italian flour to get his reaction and opinion and I thought I would share his comments. He will make pizza dough with it later this week and I will provide those comments when they are available.

    Doug sprinkled some KA on the counter and immediately noted that it was coarser than the Caputo - relatively fine, but coarser. He then sprinkled some Caputo to provide a direct contrast. When rubbed between the thumb and forefinger the Caputo was like talcum powder with no noticeable granules or grains. The KA was distinctly coarser (which I had not noticed before), One could feel very tiny grains that rolled as you rubbed the thumb and finger.

    The key question is that with only one bag each, were the bags representative of their typical product???

    My experiments with the two suggest that the KA gives more of a Roman crust and that the Caputo gives a creamier interior. I can't wait for Doug's results to see if he confirms or denies my assessment. More soon!