Frießinger MühleSpezialmehl für Dinkel-Pizza
100% spelt pizza flour blend from Frießinger Mühle containing Dinkelmehl (spelt flour), Dinkelkleie (spelt bran), and getrockneter Dinkelsauerteig (dried spelt sourdough). Produces a rustic, nutty-flavored pizza with a darker crumb. The inclusion of dried sourdough culture improves fermentation behavior and adds depth of flavor. Unique product for those seeking a wheat-free alternative with character. Handle gently, spelt gluten is more fragile than wheat.
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Frießinger Mühle Spezialmehl für Dinkel-Pizza is 12% protein and a recommended hydration range of 55–62%. 100% spelt pizza flour blend from Frießinger Mühle containing Dinkelmehl (spelt flour), Dinkelkleie (spelt bran), and getrockneter Dinkelsauerteig (dried spelt sourdough). Produces a rustic, nutty-flavored pizza with a darker crumb. The inclusion of dried sourdough culture improves fermentation behavior and adds depth of flavor. Unique product for those seeking a wheat-free alternative with character. Handle gently, spelt gluten is more fragile than wheat. It ferments best over 3.8–12.1 hours at room temp (22°C). 100% spelt flour blend with dried spelt sourdough included. Spelt gluten is weaker than wheat — handle dough gently, minimal kneading. 0.3-0.5% fresh yeast or rely on the included sourdough culture. Hydration 55-60%. Do not over-ferment, spelt breaks down faster.
pizza, spelt, dinkel, german, sourdough, artisan, wheat-free, neapolitan