“This is a wonderful very strong flour. I use it a lot in my sourdough bread-making, mixed with other flours, to make the dough less sticky and more elastic, and the crumb more open. Eg I use it 50-50 with wholemeal, and 75-25 with rye.
This used to be an additive-free flour - because it is Italian, organic, and artisan it was allowed to be sold without the addition of calcium carbonate and other nutrients. But the regulations have been tightened up, so now it has the additives that other white flours sold in the UK have to have. (I'm really annoyed because calcium carbonate is indigestible, and is the ingredient in white bread that makes people fart!).”
