#1  
Old 08-10-2009, 04:57 PM
Laborer
 
Join Date: Oct 2008
Location: CHESTER COUNTY,PA
Posts: 85
Default New Molino Caputo website

Molino Caputo - La Farina di Napoli
Reply With Quote
  #2  
Old 08-11-2009, 11:27 AM
Laborer
 
Join Date: Oct 2008
Location: CHESTER COUNTY,PA
Posts: 85
Default Re: New Molino Caputo website

I thought the hydration level would be higher in the websites pizza dough recipe.
Flour (100%)
Water (57.2762%)
IDY (0.06667%)
Salt (3%)
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Caputo Flour and Bread Making CanuckJim Artisan Ingredients 1 12-08-2009 08:16 AM
KA Italian vs. Caputo texassourdough Pizza 0 05-12-2009 06:13 AM
Confused by Caputo flour names NY_Mason Artisan Ingredients 0 02-24-2009 01:31 PM
Is there a difference in Caputo 00 flour Beninio Artisan Ingredients 10 06-24-2008 12:37 PM
Caputo Flour james Artisan Ingredients 0 04-07-2005 02:20 AM


All times are GMT -7. The time now is 04:31 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC