Nothing cranks up a pizzappetite like churning cascade concrete
Fairhaven Mills is outstanding stuff. I used to bake lots of sourdough with it. The WW is outstanding. For those not near Bellingham it's available through United Foods, so many OG/health markets can get it for you.
During a recent Ski Patrol course on Instructor Development, my presentation was on NY Style Pizza Dough. I got to talking with another student and discovered that a local mill produces a high protein flour. The mill is Fairhaven Flour, in Bellingham, WA. I curious if anyone has experience with their products? Yeah, they are pretty local, but it's worth a shot.
Thanks in advance,