http://scholarlypublishing.org/jpwilkin/archives/40 John's blog on libraries, library technology, and pizza Tue, 17 Aug 2010 20:41:32 -0700 http://wordpress.org/?v=2.8.6 hourly 1 http://scholarlypublishing.org/jpwilkin/archives/40/comment-page-1#comment-3677 jpwilkin Sun, 23 May 2010 19:47:56 +0000 http://scholarlypublishing.org/jpwilkin/?p=40#comment-3677 I liked both, the KAF Italian for taste and texture and the all-purpose for handling, both I concluded that neither was an adequate substitute for good old Caputo 00. I've returned to the Caputo, adding a bit of fresh whole wheat (maybe 10% at most) and am happy with it. I'd prefer something local that all of its characteristics, but that's not happenin'. I liked both, the KAF Italian for taste and texture and the all-purpose for handling, both I concluded that neither was an adequate substitute for good old Caputo 00. I’ve returned to the Caputo, adding a bit of fresh whole wheat (maybe 10% at most) and am happy with it. I’d prefer something local that all of its characteristics, but that’s not happenin’.

]]> http://scholarlypublishing.org/jpwilkin/archives/40/comment-page-1#comment-3676 deb Sun, 23 May 2010 14:23:58 +0000 http://scholarlypublishing.org/jpwilkin/?p=40#comment-3676 I'm confused - did you like the KAF Italian or all purpose best for pizza? In one place you say the Italian was the unanimous choice and then you say that it wasn't elastic enough... I’m confused – did you like the KAF Italian or all purpose best for pizza? In one place you say the Italian was the unanimous choice and then you say that it wasn’t elastic enough…

]]> http://scholarlypublishing.org/jpwilkin/archives/40/comment-page-1#comment-3422 MK Mon, 28 Dec 2009 13:13:22 +0000 http://scholarlypublishing.org/jpwilkin/?p=40#comment-3422 Thanks for the tips...I am going to try to master pizza in my oven this year. I will try the Caputo. Thanks for the tips…I am going to try to master pizza in my oven this year. I will try the Caputo.

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