Our Recipes type-1 First Strong Stone-milled flour (22-24 hours)

Melt the yeast in some tepid milk in the bowl of your dough-maker and then add the stone-milled flour, before starting to work it. Slowly add the egg, then the sugar and the butter and lemon juice, be...

Lia Consuela's video recipe for stone-milled nut bread loaf, using our stone-milled First Strong flour....

Melt the yeast in the milk. In a pot, mix together the flour, egg, yogurt, oil, sugar and the milk, adding the last one bit by bit. When well mixed, add the salt. Work together again well, and leave t...

Boil your potatoes in lots of water, and then make into a puree. Break up your rosemary sprigs. Place your type-1 flour in your dough-maker pot, add the potato puree and the melted yeast (in tepid wat...

Place your flour, grated pecorino, eggs, oil, milk, salt and pepper in a deep pot; mix well together, and then add small pieces of you Sardinian cheese, plus the green olives and finally the yeast. Wo...