Does anyone know if this substitution would work for KABF in the country white? I can't find the protein %. Log in or register to post comments 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. Log in or register to post comments
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. Log in or register to post comments
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.