Author Topic: Rigenero  (Read 3426 times)

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Offline norma427

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Re: Rigenero
« Reply #20 on: January 07, 2010, 10:08:25 PM »

Thank you for answering my questions.  I understand what you are saying about the Rigenero.  I really like the airy crust of the Sicilian dough.  Is this what you referred to before about being better than a steak?
I have KASL and that is the flour I am making my dough with.  I will have to search to see what kind of flour I can find here to try the Sicilian dough. 
Thanks you,
Always working and looking for new information!