“Like you, probably, I enjoy getting Bakery Bits emails, being tempted to try the recipes, and buying some of the special products. Now, I've been making Italian special breads for the family for some years. Columba Pasquale at Easter, and Pannetone at Christmas. I'd tried using the osmotolerant yeast, and was pleased with the results. Now I thought I'd try the type "0" flour to make Pandoro and Pannetone. The results were good, especially the Pandoro. How much difference did the special flour make? Tricky to say. Would they have been as good with any old plain flour? Yes I could try making either or both breads with my normal choice of flour. If I do, I'll let you know. In the meantime, no regrets at all at buying the special stuff, but not sure if I would repeat the purchase.”
“Like you, probably, I enjoy getting Bakery Bits emails, being tempted to try the recipes, and buying some of the special products. Now, I've been making Italian special breads for the family for some years. Columba Pasquale at Easter, and Pannetone at Christmas. I'd tried using the osmotolerant yeast, and was pleased with the results. Now I thought I'd try the type "0" flour to make Pandoro and Pannetone. The results were good, especially the Pandoro. How much difference did the special flour make? Tricky to say. Would they have been as good with any old plain flour? Yes I could try making either or both breads with my normal choice of flour. If I do, I'll let you know. In the meantime, no regrets at all at buying the special stuff, but not sure if I would repeat the purchase.”
