Mulino Marino Organic Type 00 Soffiata Strong White Flour

SKU
BB-703
In stock
From £3.70 £3.70

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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Recipes and Guides

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 our premium stainless steel dough cutter and make these very easy no-knead 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 just-mixed dough overnight covered ... Read more

Sourdough confidential: how to keep your starter active

Sourdough confidential: how to keep your starter active
Every month I’ll get a message from someone crying out in desperation “HELP, my sourdough starter isn’t working”. Or that’s not bubbly, and occasionally the worry that it might have died altogether. On the latter it’s fairly unlikely that you have every killed it, these yeast and bacteria that make your starter are pretty hardy and just need a few comforts in life to keep them happy. ... Read more

Make Your Perfect Pizza Either Yeast Or Sourdough

Make Your Perfect Pizza Either Yeast Or Sourdough
This is the basic pizza dough that I use when I want a good thin crust. And to get an extra-crisp base I bake them on a Welsh Baking Stone, place on a rack in the oven, and just shovel the pizza onto it with a pizza peel. Personally, I add a little more water than the recipe uses here to make the dough extra soft and easy to shape and toss, but try this wetter approach later when you’ve got the ... Read more
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