“A very good quality flour. I made some pizza and the taste was great. The main reason why I chose this flour mixed with farro bianco and buratto type 2 was to make a bread easy to digest. Great results!! I will definitely buy this flour again”
“A very good quality flour. I made some pizza and the taste was great. The main reason why I chose this flour mixed with farro bianco and buratto type 2 was to make a bread easy to digest. Great results!! I will definitely buy this flour again”
“I was so pleased to be able to find this flour. When we visit our daughter in Berlin we often visit a food market and they use this flour plus many of the other flours this company produce and the bread is wonderful.
I have been making my own bread for 15 years with the aid of a bread machine just on the dough setting with good results. However the past 4 years I have become intolerant to wheat.
Through my research I had read about sourdough breads being far easier to digest. So I started my sourdough journey using this beautiful flour and thus far my poor tum has been absolutely fine. I still use my bread machine to do a 6 min knead. Then a 12-18 ferment. Bake in a very hot oven in a Dutch oven that has been heated and 35 mins later a delicious loaf of sourdough. Bubbles my starter loves the flour and after 20 mins you can hear him sing /hiss as he gets to work.
Yes I am a little obsessed with this whole process.
Julie”
“I bought this flour because I enjoy trying different new flours and love farro as a grain. The dough I made with it was rather soft and at first I thought it wouldn't achieve a good rise but it recovered brilliantly in the oven and the flavour is extraordinary - one of the best breads I have made simply for the flavour of a slice on its own without any additions or toppings. I will certainly be buying more of this and other Mulino flours.”
“I bought this flour because I enjoy trying different new flours and love farro as a grain. The dough I made with it was rather soft and at first I thought it wouldn't achieve a good rise but it recovered brilliantly in the oven and the flavour is extraordinary - one of the best breads I have made simply for the flavour of a slice on its own without any additions or toppings. I will certainly be buying more of this and other Mulino flours.”
“I was so pleased to be able to find this flour. When we visit our daughter in Berlin we often visit a food market and they use this flour plus many of the other flours this company produce and the bread is wonderful.
I have been making my own bread for 15 years with the aid of a bread machine just on the dough setting with good results. However the past 4 years I have become intolerant to wheat.
Through my research I had read about sourdough breads being far easier to digest. So I started my sourdough journey using this beautiful flour and thus far my poor tum has been absolutely fine. I still use my bread machine to do a 6 min knead. Then a 12-18 ferment. Bake in a very hot oven in a Dutch oven that has been heated and 35 mins later a delicious loaf of sourdough. Bubbles my starter loves the flour and after 20 mins you can hear him sing /hiss as he gets to work.
Yes I am a little obsessed with this whole process.
Julie”
