marisa dipaola

November 12, 2013 at 1:06pm

i use the left-over water from cooking pasta as a gluten-rich liquid for making whole-grain pizza crusts & focaccia. many of your whole grain flours have way less gluten but are super tasty & the pasta water helps even it all out. also, if starting a focaccia sponge, i can use the water right after dinner, as it's still warm yet cool enough for the yeast
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