Razza’s Dan Richer Cookbook (2021)

[fitzgen]

I ordered the book and CM T85 flour, but until they get here, does anyone know how much T85 is he using in his typical mix.  I am leaning toward 10% of total

In the book, most dough recipes call for 20% "whole wheat, high extraction, or freshly milled flour."

But then there is also the "choose your own adventure dough" which calls for 100% "single variety flour". He says that "this is the dough recipe that most closely resembles the spirit of the one we use at Razza" and that you should "use any single variety wheat for this recipe as long as its protein quantity is between 11 and 13 percent." He then mentions Cairnspring Mills' Yecoro Rojo and advises keeping an eye out for T70 flours because they don't have too much bran that would prevent gluten from building up.

Finally, in the back of the book there is a resources section enumerating various local mills to get good quality stone-ground flour in the US, among other things.