Mulino CaputoAria
Caputo's newest innovation - Type 0 flour blended with dried inactive pasta madre (mother sourdough). The dried sourdough adds complex flavor, airiness, and crispiness WITHOUT providing leavening - you still need yeast. Ideal for Pinsa, Pizza in Teglia, and Pizza in Pala. A shortcut to fermented flavor.
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Technical Specifications
Ash Content | 0.65% |
Community Ratings
1Based on 1 community bake
Mulino Caputo Aria is a type 0 flour, W310 strength, 13% protein, a P/L ratio of 0.55, and a recommended hydration range of 65–70%. Caputo's newest innovation - Type 0 flour blended with dried inactive pasta madre (mother sourdough). The dried sourdough adds complex flavor, airiness, and crispiness WITHOUT providing leavening - you still need yeast. Ideal for Pinsa, Pizza in Teglia, and Pizza in Pala. A shortcut to fermented flavor. It ferments best over 4.6–14.9 hours at room temp (22°C).