.....a new forum for soft wheat flours, ranging from our southern White Lily to the Italian Caputo flours. Let me know. It would be a new awakening here in America. I have over 600 loaves under my belt with hard wheat and many more crusts using White Lily and other soft wheat flours. Now, for your enjoyment in the near future, crusts made using Mangalitsa Lard which produces the flakeyiest crusts. Lemme' know. HEY NICKO!!!!!!!!! My thing. Mine.