“Firstly Mulino Marino Mill Flour is my main flours that are used in my recipe testing and recipe development.
I have been using Mulino for 10 years now. I love the textures of their milled flour.
The organic Type '0' gives me the gluten I need when making ciabatta, focaccia, sourdough pizza and much more. With Organic flours, you tend to get more natural yeast, which is a bonus. I recommend storing your flours in plastic drums (available from bakerybits)”
“Firstly Mulino Marino Mill Flour is my main flours that are used in my recipe testing and recipe development.
I have been using Mulino for 10 years now. I love the textures of their milled flour.
The organic Type '0' gives me the gluten I need when making ciabatta, focaccia, sourdough pizza and much more. With Organic flours, you tend to get more natural yeast, which is a bonus. I recommend storing your flours in plastic drums (available from bakerybits)”
“Love this for pizza and focaccia - great fine flour texture and with pizza yeast the results taste superb even by my inexperienced hand. The difference compared with a traditional strong white is really worth it !”
