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Mulino Marino Organic Type 00 Soffiata Strong White Flour

SKU
BB-703
By Mulino Marino Organic Italian Flour
In stock
From £4.01 £4.01
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Type 00 flour from strong organic wheat suitable for ciabatta, baguettes, brioches, croissants and as a general bread flour.

Ingredients: Soft wheat, calcium, iron, niacin, thiamin

Allergens: gluten, traces of soy, traces of mustard

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Mulino Marino Organic Type 00 Soffiata Strong White Flour
Mulino Marino Organic Type 00 Soffiata Strong White Flour Fausto Marino Talks about Mulino Marino Behind the Scenes at Mulino Marino Beautiful focaccia baked in a La Cloche Mulino Marino Organic Type 00 Soffiata Strong White Flour
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Recipes and Guides

Does Tap Water Affect Sourdough Baking?

Does Tap Water Affect Sourdough Baking?
Does Tap Water Affect Sourdough Baking? A quick answer: yes, it can. Chlorine, Chloramine, it's all in the water. Most of the time tap water is fine. If you are using a really good flour for your starter like our go-to Mulino Marino Type 00 Soffiata, but your sourdough starter isn’t bubbling as expected or your dough feels sluggish, your tap water might be part of the problem. Many UK ... Read more

Fluffy sourdough flatbreads recipe

Fluffy sourdough flatbreads recipe
Fluffy Middle Eastern Sourdough Flatbreads I love Middle Eastern-style cooking, and having a pliable fluffy flatbread is indispensable for mopping up hummus, pesto or sauces and for wrapping and transporting falafels or fritters laden with labneh pickles and a zesty salad. These are easy to make and whilst being light and fluffy they are strong enough to let you to load them to the gunnels. ... Read more

What is Strong Flour & Which are the Best to Use?

What is Strong Flour & Which are the Best to Use?
What is… strong flour. I guess by the name strong flour has strength, but what does that mean? If a particular flour contains high-quality protein that in tests produce a elastic, resilient dough, then it’s correct to describe it as strong flour. In the USA the more straightforward term “bread flour" is used, and baking bread is what strong flour should be good for, or wherever ... Read more

What is …the meaning of the 0 numbers on Italian flour

What is …the meaning of the 0 numbers on Italian flour
So I’ve read that 00 Italian flour is the best for bread and pizza, is that true? Forse sì, forse no. That’s Italian for maybe yes, maybe no. With that phrase alone you can go a long way in Italy, and get into some very tricky situations. See, the thing is those zero numbers have nothing to do with the doughmaking characteristics of the flour, but really only tell how finely ... Read more

Hand-Cut Cornmeal & Olive Oil Rolls

Hand-Cut Cornmeal & Olive Oil Rolls
Get yourself a decent stainless steel dough cutter and make these very easy no-knead Hand-Cut Cornmeal & Olive Oil Rolls. Great flavour and crust but the star is really Mulino Marino’s extra coarse cornmeal which adds these very visible flecks of golden corn through the door, and on top too if you like. You can either make the dough in one go, will take about 3-4 hours, or leave the ... Read more

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