“I was recently inspired to try this flour after seeing Bakery Bits recipe for a simple artisan loaf. The method was extremely easy (no-knead and leave it to do it's own thing over night), and the result was a delicious loaf with a chewy crust and a crumb full of flavour. We had it for breakfast with butter, jam and fresh coffee and felt transported to the Mediterranean. The family was so impressed with this bread I have just placed my order for another 5 kg of this flour.”
“I was recently inspired to try this flour after seeing Bakery Bits recipe for a simple artisan loaf. The method was extremely easy (no-knead and leave it to do it's own thing over night), and the result was a delicious loaf with a chewy crust and a crumb full of flavour. We had it for breakfast with butter, jam and fresh coffee and felt transported to the Mediterranean. The family was so impressed with this bread I have just placed my order for another 5 kg of this flour.”
“This is fast becoming my go-to flour for all occassions. Great for breads, I also use it for Pasta (with Grano Duro and Semolina) and adding to plain to make pastry. Is there no end to this flour's virtuosity? I just wish I had bought more of this recently.”
“I make all our own pasta and depending on the shape use either a traditional pasta maker or an extruded with brass dies. When I started twenty odd years ago OO flour was difficult to get and of variable quality so I used to get supplies whenever I was in Italy or Austria.
Now the local supermarkets sell it but I do find this flour far superior to what I can get locally. I use eggs from my son in law and make a fairly dry mix of 200 grams to two eggs, sometimes I make up a mix of two duck eggs to 250 grams. I would recommend this flour to anyone.”
