My son works at a boutique flour mill, and when I asked for some flour to make dinner rolls for Easter, I ended up with 5-6 pounds of bolted hard wheat flour. I'll need some for the rolls, but will have a ton left over.
They said it's best for bread or pizza crust.
I have made bread before but am not super experienced. Any tried and true recipes?
"Dunaway had published the first English-language book on the subject of no-knead and was furious: She believed that the Times had rewritten history, not once, but twice."
"Who gets to be a revolutionary? Throughout the history of bread-baking, female bakers toiled in domestic settings, making bread for their families (or white women’s families), a fact that people like Michael Pollan have often encouraged home cooks to romanticize. “Don’t eat anything your great-great-great grandmother wouldn’t recognize as food,” Pollan says, forgetting the often hidden unpaid labor that women and people of color had to perform for generations to get that kind of food on the table. The lionizing of domestic recipes tends to happen when they are translated into a mainstream professional sphere, frequently by male chefs."