I wanted to see if anyone on the forum knew what type of wheat flour Mulino Marino’s Buratto flour was made from, e.g. spring or wheat, red or white, hard or soft. I have check several places online already and have yielded little information other than it’s Type 1 flour. My intention is to try to copycat the flour as closely as possible. I have access to some ultra-fine wire mesh which I will use to bolt (sift) some whole wheat flour, attempting to replicate the Buratto flour as closely as possible. I picked up a 2lb bag of flour of Buratto over at William Sonoma a few weeks ago. While I do like the flour and it works like a dream for making pizza, the idea of paying $15 for 2lbs of flour makes me cringe a little. It’s good flour but not $7.50 per lb good. Attached below are some photos of the flour I purchased.
