TAORMINA
Meraner Mühle
Ancient cereal pizza blend with Lievito Madre (natural sourdough starter) from Molino Merano (Meraner Mühle). Designed for delicate pizzas with complex flavor profiles. The dough develops a surprisingly honeycomb crumb and a particularly crispy crust. The included natural yeast increases both taste and nutritional value. Professional format (10kg sacks).
Optimal hydration: 58% – 63%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 4-15 hoursat 22°C
OfficialAncient grain blend with Lievito Madre (natural sourdough). Produces a surprisingly honeycomb crumb and crispy crust. The sourdough starter is already included in the mix. 0.2-0.3% fresh yeast if needed. Hydration 58-63%. Handle gently — ancient grain gluten is more delicate.
Community Ratings
No community bakes yet
Bake with this flour and share your results!
Comments
0No comments yet. Be the first to share your bake.
Got an amazing bake?
Share your recipe on a pizza/baking community and get 3 months of PRO free.
Best For
Meraner Mühle TAORMINA is 12.5% protein and a recommended hydration range of 58–63%. Ancient cereal pizza blend with Lievito Madre (natural sourdough starter) from Molino Merano (Meraner Mühle). Designed for delicate pizzas with complex flavor profiles. The dough develops a surprisingly honeycomb crumb and a particularly crispy crust. The included natural yeast increases both taste and nutritional value. Professional format (10kg sacks). It ferments best over 4.4–14.5 hours at room temp (22°C). Ancient grain blend with Lievito Madre (natural sourdough). Produces a surprisingly honeycomb crumb and crispy crust. The sourdough starter is already included in the mix. 0.2-0.3% fresh yeast if needed. Hydration 58-63%. Handle gently — ancient grain gluten is more delicate.
pizza, italian, south-tyrol, ancient-grains, sourdough, lievito-madre, professional, bread