“Having now baked two sourdough loaves using this as the main flour (one loaf was 100% Pandisempre, and the other was 60% P and 40% wholemeal wheat and rye) I can confirm what others have already said. This is an excellent flour- I think I got the best crumb since I started SD baking.
It behaves more like a strong white bread flour, which was surprising, considering it is stoneground and organic. I struggled with another (English mill) stoneground flour I bought on bakery bits- my dough just didn't rise and it was very sloppy (but the flavour of the bread was great!) - Not this flour. It is strong and rises well, just like the Mulino Marino flours test indicated. I will definitely order this again and also try different flours from MM; I have already tested the OO soffiata which is also excellent.”
“Having now baked two sourdough loaves using this as the main flour (one loaf was 100% Pandisempre, and the other was 60% P and 40% wholemeal wheat and rye) I can confirm what others have already said. This is an excellent flour- I think I got the best crumb since I started SD baking.
It behaves more like a strong white bread flour, which was surprising, considering it is stoneground and organic. I struggled with another (English mill) stoneground flour I bought on bakery bits- my dough just didn't rise and it was very sloppy (but the flavour of the bread was great!) - Not this flour. It is strong and rises well, just like the Mulino Marino flours test indicated. I will definitely order this again and also try different flours from MM; I have already tested the OO soffiata which is also excellent.”
“In response to a request to review the Mulino Marino Macina Flour I wrote "I have now baked several hundred sourdough loaves (particularly during the recent lockdown), almost always with Mulino Marino Flour, and often using recipes from Michelle Eshkeri's book Modern Sourdough. The results have been outstanding. The recipes tend to produce doughs that are on the wet side, so baking in a tin rather than free-form is helpful, but the flavours produced by the combination of flours and other ingredients are outstanding." I should add that the core ingredient in most of my baking is the PandiSempre Flour which, in combination with other MM flours, provides an excellent depth of flavour. The service provided by Bakery Bits and DPD is also highly reliable. Long may it continue!”
“In response to a request to review the Mulino Marino Macina Flour I wrote "I have now baked several hundred sourdough loaves (particularly during the recent lockdown), almost always with Mulino Marino Flour, and often using recipes from Michelle Eshkeri's book Modern Sourdough. The results have been outstanding. The recipes tend to produce doughs that are on the wet side, so baking in a tin rather than free-form is helpful, but the flavours produced by the combination of flours and other ingredients are outstanding." I should add that the core ingredient in most of my baking is the PandiSempre Flour which, in combination with other MM flours, provides an excellent depth of flavour. The service provided by Bakery Bits and DPD is also highly reliable. Long may it continue!”
