(Curry Chicken Noodle Soup from Malay Satay Hut in Redmond, but I've already written about that here.)
The mountain I'm currently trying to climb is pizza dough from home-milled flour. The inspiration came from
this recent NY Times review, and I'm struggling. I quickly realized that I can't use set recipes, or even any equipment (until I get it right), because I need to feel the dough forming and adjust hydration to this particular grind of flour. I could get a fine-mesh screen and sift out most of the sharp, bubble-killing bran, but for now I consider that cheating.
Has anyone had success using home-milled flour?