It’s hard for me to review this product as it is clearly called pasta flour, but I don’t make my own pasta at home, but I do make pizza. I thought since it is 00 it would be the same thing, but my experience with this flour for making pizza is not so positive. It is too delicate and fine and after a 72 hour cold rise it becomes very fragile and almost unusable for hand stretching. I’ve mixed it with 1/3 strong bread flour for much better results.
Anthony Green
Reviewing: Organic Pasta Flour 16kg
Been using this flour and the wholemeal for years now. Pleased to be able to source organic bread flour for our sourdough real bread.
I don't make white bread often but always have this in the cupboard. It is an excellent product.
Dorothy Dason
Reviewing: Organic Strong White Bread Flour 1.5kg
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