“Normally I would use strong bread flour to make a pizza. Now instead I am experimenting using 00 and some strong flour to get a good sourdough base pizza”
“The flour is great to work with and service from Bakery Bits top notch with rapid standard delivery. I’ve used the flour initially to make pizza dough but will be making much more with it”
“My usual flour is Pandisempre but my interest was piqued by a Dan Lepard recipe on the Bakerybits website, so I tried it with the Type 0 Manitoba-style flour and Type 00 Soffiata. I finished up tweaking the recipe slightly to fit my schedule and methods that I know work for me. The result was delicious - crisp on the outside, light as a feather inside. Will order more.”
