Rye flour — Deep, earthy and naturally aromatic. Made by Mulino Marino in Piedmont — beautifully milled Italian flour with serious provenance. Best for bread and sourdough, pizza, cookies & biscuits. Quick tip: mix until there’s no dry flour, then cover and rest 20–30 minutes — it hydrates beautifully.
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Mulino Marino is a family mill in Piedmont, Italy, known for characterful flours and careful milling.
About this flour: rye flour that’s deep, earthy flavour and a naturally moist crumb.
Best for: Bread and Sourdough, Pizza, Cookies & Biscuits.
Key specs: Protein: 12%
Quick tip: keep mixing gentle and focus on fermentation; rye benefits from slightly higher hydration and shorter shaping.