Antimo Caputo Tipo 1 Wheat Flour 11 LB Bag - Soft Wheat Flour, With Germ & Bran, Rustic Breads, Pizza & More - Italian Flour

La farina caputo tipo 1 è un ottimo prodotto che uso per fare il pane e anche i dolci. Può essere usata anche al posto della farina integrale. Il pacco grande è molto conveniente.

Caputo Tipo 1 is my favorite flour to make an enriched, semi-whole wheat sourdough sandwich loaf. I add olive oil or butter and honey. Sometimes buttermilk, if I have it. The texture and flavor are amazing. It has enough stability to do a 2 or 3 day cold ferment. I also use some to feed my starter (25%) and add some to my sourdough pizza dough (20%) and boules (20%.) Next on my list is a rustic tomato, onion and goat cheese galette.

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Ottima come tutte le farine Caputo, una garanzia di successo per i prodotti da forno fatti in casa... Miscelata con altri tipi di farine (sempre Caputo...) rende ancora meglio.

I was stationed/lived in Italy for 4 years. LOVED the food. Long retired now and making my own breads, pizza, calzones using Caputo flours. I switched from Tipo 00 to this flour - and am delightfully surprised how much more flavor there it. I use Caputo yeast for rising and then cold rise for two days (put the dough in the fridge). I made a calzone with the dough and it tasted just like the old country...even used Sicilian olive oil and imported Parmesan Reggiano. American ricotta, RAO's sauce (normally I use Carbone). The flour is "grittier" and has more grain vs Tipo 00...which I find brings out some excellent flavor without added effort/time/mixing in other flours. So glad I bought 5kg. American flour is simply crap made from grain harvests caked in pesticides and desiccants for drying. Preservatives for shelf life. No flavor and zero health benefits. Stick with imported Caputo and pay a little more. Solid buy!