February 8, 2017 - 10:13am
Using Italian (Mulino Marino) Type 0 flour for Tartine Recipe.
Does anyone know if this substitution would work for KABF in the country white? I can't find the protein %.
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Using Italian (Mulino Marino) Type 0 flour for Tartine Recipe.
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I've tried a few times Mulino Marino's white flours in highly hydrated sourdoughs and was very pleased with the results.
But the flour I've used was aways the Burratto, which is an Italian type 2 flour with 12% protein (found that info on shopiemonte.com.
All products are fresh stone milled and very high quality.