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The Salt
A handful of young upstarts are changing Naples' traditional pizza-making habits, bolstered by a new flour called Nuvola (Italian for "cloud"), developed by Italian miller Caputo.

Naples Rolls Out A Fine-Tuned Dough, And The New 'Cloud Pizza' Is Born

Jun 17, 2019
Bucking generations of tradition, some Neapolitan pizzaiolis are experimenting with new ideas, bolstered by a new flour that creates a charred, puffier and lighter crust. And the trend is catching on.
NPR
The Salt
The key to making the quintessential biscuit of the American South, like these from Callie's Charleston Biscuits Bakery in Charleston, S.C., is more about technique than a specific flour, some bakers say.

Is The Power Of The Flour Really The Secret To Baking The Perfect Biscuit?

Jan 19, 2019
While some bakers believe that soft wheat flour, found primarily in the American South, is the best for making light, flaky biscuits, others say the key to better biscuits comes down to technique.
NPR
The Salt
A 19th-century scientist who told cooks to stop adding flour at the end of cooking traditional Norwegian porridge faced the wrath of a nation.

The Great Norwegian Porridge Debate, Or Tradition Vs. 'Science'

Mar 09, 2018
In 1864, a male scientist tried to "porridge-splain" how to make proper gruel to Norwegian women who had been making it for centuries. It caused quite a stir and didn't work out so well for him.
NPR
The Salt
Blair Marvin working with the head baker at Elmore Mountain Bread.

Bread Grains: The Last Frontier In The Locavore Movement

Aug 24, 2016
Modern bakeries rely on industrial mills for their flour. But a small and growing number of bakers, chefs and pasta makers are making their own flour with the age-old method of stone milling.
NPR
The Salt
A researcher at AIB International inserts thermometers into cookie dough to monitor the baking temperature. The goal is to make sure the dough reaches the temperature needed to kill any bacteria inside.

Cookie Dough Blues: How E. Coli Is Sneaking Into Our Forbidden Snack

Jul 28, 2016
Most people know not to eat raw cookie dough. But now it's serious: 46 people have now been sickened with E. coli-tainted flour. Here's how contamination might be occurring.
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