Has anyone tried making bread with half very strong white flour and half hard pasta flour? I have done so, very successfully, using the French bread setting on my Panasonic.
However, a friend (who also has a Panasonic) tried same without success. I think it is to do with the type of pasta flour used. I always used the same type. See http://www.cookipedia.co.uk/wiki/index. ... trigo_duro for recipe and picture of the flour I use.
This flour is not easy to find, although our deli does stock it. Does anyone know of a substitute for this type of flour or anywhere where it can be bought online?
Many thanks
Rosemary