Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Anna, I tried in the past with thicker cornmeal and didn't get a good result. I think it's a lot of pain.
I am sure you can buy somewhere. From google I got that some people were able to buy from Bulk Barn, I don't know if that helps. You might want to check also the indian aisle, I think most of the time what is called atta flour is a finely milled durum. But read the package carefully.
Edit to add: I'd also email Caputo and ask if they have a distributor in Canada and go from there.
Anna, I tried in the past with thicker cornmeal and didn't get a good result. I think it's a lot of pain.
I am sure you can buy somewhere. From google I got that some people were able to buy from Bulk burn, I don't know if that helps. You might want to check also the indian isle, I think most of the time what is called atta flour is a finely milled durum. But read the package carefully.
Edit to add: I'd also email Caputo and ask if they have a distributor in Canada and go from there.
Anna, I tried in the past with thicker cornmeal and didn't get a good result. I think it's a lot of pain.
I am sure you can buy somewhere. From google I got that some people were able to buy from Bulk burn, I don't know if that helps. You might want to check also the indian isle, I think most of the time what is called atta flour is a finely milled durum. But read the package carefully.
