Hi everyone. Brand new to this site. I think I'll be spending a great deal of time here!
I have a question. I've made most of the Peter Reinhart's American Pie recipes (I love this book. Read it three times!)using mostly King Arthur flours. I've gotten pretty good results.
I wanted to see if better flour would yield better results. So I ordered Caputo. Just got it recently so I haven't tried it yet. I remembered reading somewhere that it was recommended for "12 of Peter Reinhart's recipes." However that doesn't seem right. Does it? I would think that it would be best for the Neapolitan recipe only.
I just want to clear this up before trying on Friday. I think I'll be able to find plenty of other advise on how to use the flour in the other forums.
Thanks
John
