http://blog.mcgarvey.info/2012/01/13/strong-flour/ Mon, 21 May 2012 07:05:31 +0000 http://wordpress.org/?v=2.2.1 http://blog.mcgarvey.info/2012/01/13/strong-flour/#comment-8543 daniela Wed, 08 Feb 2012 09:46:56 +0000 http://blog.mcgarvey.info/2012/01/13/strong-flour/#comment-8543 Hi, I was curious about Manitoba because I read many Italian recipes using this flour. Now I know that is a 0 type so I can use my 000 type flour. Hi, I was curious about Manitoba because I read many Italian recipes using this flour. Now I know that is a 0 type so I can use my 000 type flour.

]]> http://blog.mcgarvey.info/2012/01/13/strong-flour/#comment-8037 John Fri, 13 Jan 2012 16:23:33 +0000 http://blog.mcgarvey.info/2012/01/13/strong-flour/#comment-8037 So will the new bread be launched in competition with San Giorgio bread. I guess there is a market there. Look forward to the opening of your bakery. So will the new bread be launched in competition with San Giorgio bread. I guess there is a market there. Look forward to the opening of your bakery.

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