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
This is my standard strong white bread flour. It's also fine as a general white flour for other cooking.
I also make an oat lof with 400g of this strong white flour, 80g of oats and 60g of Khorasan for extra flavour. It rises excellently, tastes good and smells wonderful when toasting!
Martyn Thomas
Reviewing: Organic Strong White Bread Flour 1.5kg
Been using this flour and the wholemeal for years now. Pleased to be able to source organic bread flour for our sourdough real bread.
Great product , makes a loaf of the quality I cannot get from any other source. We get great results even though we change the formula to use honey and olive oil. We have been buying the 25 kg. bag since Covid as most of the supermarkets around us do not always have the 1.5 kg. bags of bread flour. The 25 kg. bag lasts us about 4 months and always produces a great whole meal loaf. Only criticism is your exterior packaging is not very strong, it generally arrives bashed about a bit.
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