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A small selection of flowers wild and cultivated

More on burnt flour

Continuing to look for farina di grano arso, I've found somewhere that sells online, but availability is limited. Better yet, a friend over at The Fresh Loaf showed more initiative than me and actually looked in the Italian Wikipedia. There she found a detailed description -- ground from grains gleaned in burned over fields -- in the entry for Canosa di Puglia. And that made me realize, that I probably have a source less than 100 metres away. There's a wonderful Pugliese grocery shop that, as it happens, sells the most delicious smoked mozzarella. The place is tiny, with a Tardis-like ability to supply almost anything edible, and the woman knows of my interest in breads and baking. All I have to do is ask her to get me a kilo of gren iars, as Wikipedia informs me it is called in dialect, and I'll be good to go. They get deliveries from Puglia almost daily, so if I ask tomorrow ...

Filed under | Bread and Cheese |

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