Quote:
Originally Posted by thebadger 
... they carry Pelligrino Type 00 in their Italian section. Not sure how much it is but it's local. I'll give this a try.
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Hey Dick,
Sounds like a score to me. I will look up the brand -- but go for it! It will be an excellent experiment, and with a little luck it could be very good. Check and see if your dough is strong enough, or whether it doesn't get crunchy or have enough body. If that's the case, you can always add 25% good US bread flour to even it out.
Let us know how it goes.
One more thing. Make sure it isn't really, really old.
James