“I’m a regular home baker of bread, forced by retail shortages to seek new sources and to diversify into pasta during lockdown. I was told of Bakery Bits by a family member, am fortunate in being willing and able to pay the premium price, am entirely satisfied with the results and delighted to be developing a new skill set and an appreciative palate.”
“I’m a regular home baker of bread, forced by retail shortages to seek new sources and to diversify into pasta during lockdown. I was told of Bakery Bits by a family member, am fortunate in being willing and able to pay the premium price, am entirely satisfied with the results and delighted to be developing a new skill set and an appreciative palate.”
“I bought this one few times. It is very good for pasta but I never managed to make a loaf with it (using it un-blended). The dough doesn't hold together and it soon looks over proofed and with a rugged appearance.
Actually I have a question for Bakery Bits: can u pls check with Mulino Marino and with Dan Lepard if this flour can be used 100% to make bread or if it works only mixed with soft wheat flour, if so in what percentages
thanks”
“I bought this one few times. It is very good for pasta but I never managed to make a loaf with it (using it un-blended). The dough doesn't hold together and it soon looks over proofed and with a rugged appearance.
Actually I have a question for Bakery Bits: can u pls check with Mulino Marino and with Dan Lepard if this flour can be used 100% to make bread or if it works only mixed with soft wheat flour, if so in what percentages
thanks”
