Sourdough School 00 Flour

For allergens, including cereals containing gluten, see ingredients in bold.

White Wheat Flour (with added Calcium Carbonate, Nicotinamide, Iron and Thiamine)

History of 00 Flour

“00 flour” (doppio zero) has its origins in Italy, where it is considered a staple for making traditional Italian breads, pastas, and pizza. The term “00” refers to the grading of flour based on its fineness and ash content. In Italy, flour is classified by numbers (2, 1, 0, and 00), with “00” being the finest grade.

Key Points in its History:

1. Medieval Milling Traditions
   During the Middle Ages, Italian mills began refining wheat to produce flour of varying fineness. The finest flour, now recognized as “00,” was reserved for aristocratic households to make delicate pastries and pastas.
2. Industrialisation in the 19th Century
   Advances in milling technology, especially the introduction of roller mills, allowed for the mass production of finely milled flours. This standardized the production of “00” flour, making it widely accessible beyond elite circles.
3. Pizza Revolution in Naples
   By the 18th century, Naples became the epicenter of pizza culture. The soft, elastic dough required for Neapolitan pizza was made using finely milled “00” flour. The tradition was codified in the 1984 guidelines of the Associazione Verace Pizza Napoletana (AVPN), which set “00” flour as the gold standard for authentic pizza.
4. Global Expansion
   In recent decades, “00 flour” gained international popularity as Italian cuisine, particularly pizza and pasta, spread worldwide. Today, it is a favorite among chefs and home cooks seeking to replicate authentic Italian dishes.

Unique Characteristics

“00 flour” is notable for its:

• Finely Milled Texture: Almost powdery, it produces silky dough.
• Low Protein Content: Perfect for stretchy doughs that hold their shape.
• Specialization: Often tailored with specific blends for pizza, pasta, or pastries.

About The Brand
The Sourdough School is dedicated to research and development of sourdough bread baking, headed by Dr. Vanessa Kimbell.

Vanessa Kimbell heads The Sourdough School in Northamptonshire. She's regularly found up to elbows in dough and hosting bread-making classes to students from around the world. Vanessa is a third generation baker of Italian descent and has previously trained in several French bakeries.

The Sourdough School