I really don't like flour that's been sitting in supermarkets for any tangible length of time. It tends to absorb the industrial cleaner odors from the store, which, in turn, cause it to taste off (same for bread, but that's another discussion).
I've been looking for semolina flour for opening pizza doughs, but it seems like everywhere I go, the semolina bags sit on the shelves for months.
Does anyone have a lead on a place where the semolina has a half decent turnover?
Updated 1 year ago | 6
Updated 1 year ago | 14
Updated 9 months ago | 14
Updated 1 year ago | 3
Updated 9 months ago | 27