“Recommended by Vanessa Kimbell at the Sourdough School at a recent course. Beautiful to work with, this flour has improved everything from refreshing my starter to pasta dough.”
“I have been baking "artisan" bread for several years. Second best thing I have done was taking bread baking classes. Best thing I have done is buy Ken Forkish's book "Flour Water Salt & Yeast". Using his recipe for "Saturday white" bread and this flour, I make everything I want - Dutch oven loaves (plain and seeded), baggettes, pizza dough, fougasse. I have tried many white flours, from organic to mass produced Gold Medal bread flour, and will in the future use only organic Type "00" Soffiata strong white flour. The results re crust, texture, flavour and colour are fantastic - exactly what I have tried to do for years. In the Dutch oven or Bakerybits oblong baker the crusts are brilliantly crunchy and flavourful. The bread is a pure white in colour and the texture is perfect to me. By the way, I find no advantage in flavour or texture in using Forkish's "overnight white" recipe as opposed to this one day recipe. Also, for information, no one in the family prefers sourdough or whole wheat bread. Try Saturday white with this Type "00" Soffiata strong white flour, and you will see why.”
“I have been baking "artisan" bread for several years. Second best thing I have done was taking bread baking classes. Best thing I have done is buy Ken Forkish's book "Flour Water Salt & Yeast". Using his recipe for "Saturday white" bread and this flour, I make everything I want - Dutch oven loaves (plain and seeded), baggettes, pizza dough, fougasse. I have tried many white flours, from organic to mass produced Gold Medal bread flour, and will in the future use only organic Type "00" Soffiata strong white flour. The results re crust, texture, flavour and colour are fantastic - exactly what I have tried to do for years. In the Dutch oven or Bakerybits oblong baker the crusts are brilliantly crunchy and flavourful. The bread is a pure white in colour and the texture is perfect to me. By the way, I find no advantage in flavour or texture in using Forkish's "overnight white" recipe as opposed to this one day recipe. Also, for information, no one in the family prefers sourdough or whole wheat bread. Try Saturday white with this Type "00" Soffiata strong white flour, and you will see why.”
“I bought this on the recommendation of Vanessa Kimbell, she of the legendary Sourdough School. Even though I am a beginner the flour has produced excellent results each time”
