DeliverDeli

8 Products

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Pomora Olive Oil
- Limited
- The Sourdough School
£13.00
The quality of olive oil matters and with the Pomora olive oil you’ll find no compromise.

Grown in the southern parts of Italy (Campania), the oil is bottled (250ml) immediately after harvest to lock in a golden fresh taste. Furthermore, the oil is unfiltered, with a fresh green colour and a distinct and enticing aroma.

In short, it’s the perfect accompaniment for your sourdough bread.

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Potentino Extra Virgin Olive Oil

£24.00 – £136.00
Potentino olive oil is made from a blend of Olivastra Seggianese, Frantoio, Pendolino, and Lecino olives. They are picked while still green or just as they turn black, in late October and early November.

The olives are rushed to the press to keep the oil fresh. At the award-winning Frantoio Franci, they are cold-pressed in small, separate batches for top quality.

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Italian Type 00 Flour | Molino Tirelli
£3.00 – £22.99
Rated 5.00 out of 5
A fine, light Italian type 00 flour made from strong wheat kernels. Used for baking bread, brioches, buns, and pizza.

High in protein flour.

Light and fluffy crumb.

A clean and familiar taste.

Shipped from the UK.

Contains Gluten.
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Type 00 All Purpose Flour | Molino Tirelli

£24.50
Blue label all-purpose 00 flour from Molino Tirelli. The flour is milled from a mix of fine Italian and European wheat.
The flour contains a high protein content, providing high elasticity to long leavening doughs.

The blue label 00 is suitable for bread-making, pastry and pizza.

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Caputo “00” Flour | Red
- 13% Protein
- 6 - 24 Hour Fermentation
£2.49
Caputo 00 Red Flour is ideal for airy pizza dough. Suited for both short and long fermentation times.

1kg

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Caputo “00” Flour | Blue
- 12.5% Protein
- 24 Hour Fermentation
£2.99
Experience the ultimate pizza flour with Caputo 00 Blue Pizzeria Flour, Italy’s top choice for pizza artisans.

Protein: 12.5%
Panification: W 260/270

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Caputo “0” Flour | Nuvola
- 12.5% Protein
- 48-72 Hour Fermentation
£2.99

Caputo Nuvola flour is a soft, Italian ‘0’ flour, perfect for poolish and biga doughs. Crafted by Caputo, it uses 100% natural ingredients with no additives or preservatives.

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Caputo Type “0” Flour | Manitoba
- 14% Protein
- 24-72 Hour Fermentation
£2.50
Caputo Manitoba 0 Flour is a strong, high-protein flour ideal for recipes that need extra gluten strength.

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