Using Caputo Tipo 00 Flour Ingredients Discuss Using Caputo Tipo 00 Flour in the Brick Oven Cooking forums; Originally Posted by RCLake Last year corn prices were high and that lured a lot of acres into corn, therefore ...

[asudavew]

Originally Posted by RCLake

Last year corn prices were high and that lured a lot of acres into corn, therefore less wheat. I'm expecting more acres back in wheat and soybeans this year.
I don't know about CA, but here in TX to many are driving pickups (i.e 15 mpg) with only one passenger. Europe seems to have figured this out a while back. Maybe there high tax set the move.

Hey RC!

I love my Excursion!

Although, I should probably have something smaller to drive around town.

It can take 2 days to get out of Texas driving!!!

And with 5 kids at home and a Travel Trailer I need my big wheels!!



You are right about the corn, and I bet you are too about the higher taxes!

Did you get to the keystone today?

Dave

[Frances]

Originally Posted by CanuckJim

Frances,

Have a look at their product range at: FARINE CAPUTO . Looks to me like Farina Integrale or Super Giallo might be the ticket for you. By the way, there's white flour, then there's white flour (really beige). I never use bleached or bromated flours, but then again I buy my flour in bulk from Prairie Mills in Saskatchewan. Often, I'll combine it with stone ground, organic real whole wheat flour that hasn't been coloured or messed with. Sometime, I'd like to find out just why supermarket bags of flour don't have to have more information on what's actually been done to the flour, what additives, beyond mandated vitamins and iron that is. That, and a mill date, so customers know how fresh it is.

Jim

Thanks Jim!

Checked out the site, looks really good. Now all I have to do is find out if I can get hold of any Caputo Farina Integrale... and some white to mix. I'd really love to try that out sometime.

It is very confusing all the different flours different countries have and what they're all called. Clearer declarations would be a very good thing. I recently googled my favoured flour and found its actually a kind regional speciality, which doesn't have a name in any other language (apparently). Around here its just regular flour, something inbetween wholemeal and white.