“Just made some of my sourdough with the Buratto and it performed beautifully; handled well and tastes magnificent. These Mulino Marino flours are all superb, both in handling and in flavour.”
“This flour is seived through cheesecloth (buratto) so that all the bran is removed, but the wheat germ is retained. I find that this gives my bread excellent texture, both crust and crumb, good aroma and a robust mouth-feel, giving a rustic experience without the crass excesses of wholemeal.
I use this for pizza dough and sour dough miche at no more than 68% hydration.”
“I used the Mulino Marino type 2 flour for my baking. It is a light wholemeal, ideal also to make chappati due to the low content of husk. I love the texture and the flavour and my sourdough turned out beautifully. I would be delighted to be able to buy 5kg bags if available.”
“I used the Mulino Marino type 2 flour for my baking. It is a light wholemeal, ideal also to make chappati due to the low content of husk. I love the texture and the flavour and my sourdough turned out beautifully. I would be delighted to be able to buy 5kg bags if available.”
