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#41
03-26-2010, 07:05 PM
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 Re: Caputo Rosso is here! LOL...this sounds like "who's on first"..... I could not see a difference at all . I am currently working on a blend of flour that will cook at a lower oven temp and brown a little more that char....I have heard a lot of people say that quite offen they feel the true Napoletana they experience is a bit under cooked on the inside. I am trying to get a little more cooking time. I tried a few diffent blends and have seen some good results. I wanted to try the rosso with my blend to see if there is a notible difference.  |
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#42
03-27-2010, 12:05 AM
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| Re: Caputo Rosso is here! Im in the market for a new bag of flour have been using the big blue bag and have been thrilled. If there is something better I want to try it. Has this red bag thing got sorted out? Hey James maybe you could invite your Caputo rep to post on this thread and sort this out  Tom |
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#43
03-28-2010, 10:02 PM
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Re: Caputo Rosso is here!  |
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#44
04-06-2010, 08:02 PM
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 Re: Caputo Rosso is here! any more input from anyone on confirmation of the flour type by bag |
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