Chez Panisse’s Blueberry Cobbler using Italian flour

I am always curious about things, so I decided to try an imported Italian all-purpose flour (Type 00) that I bought through Amazon to satisfy my curiosity.

I made the pastry for this blueberry crumb with the flour from Italy. I think it is different in how much moisture it absorbs. For example, the King Arthur all-purpose flour with the same milk and flour measurement turned out easy to form in the hands, but the Italian flour was wetter feeling and less easy to form in the hands than the previous. To adjust, I gradually add a bit more flour to bring it to a similar consistency as with King Arthur’s all-purpose flour.

On the other hand, maybe this difference was because I used whole milk instead of heavy cream, which I forgot to stock up on. This is a quick and easy recipe, so I will make another with heavy cream when we finish this blueberry cobbler. 🤤

Chez Panisse’s Blueberry Cobbler recipe: https://cooking.nytimes.com/recipes/9291-chez-panisses-blueberry-cobbler?unlocked_article_code=1.K08.FrkF.YBBozTkyIrIF&smid=ck-recipe-iOS-share

By the way, The Other Shore by Thich Nhat Hanh is a good read. It makes one ponder. It is good pondering for the heart and soul. And it goes nicely with this cobbler too. 🤗