Label
All
0
Clear all filters
Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Flour in Italy is graded according to its gluten content or ‘hard’ qualities. The most commonly available are 0 (strong/bread flour) and 00, which is used for cakes and patisserie. However, there’s a lot of contention about which type is best for what. I prefer hard flour for breads.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title