Durum '00' Flour
Durum '00' Flour
Flourist Durum '00' Flour is milled from organically grown durum wheat from Etzikom, Alberta. Use this fine, sifted flour to create delicious home made fresh pastas and to add character and strength to breads and pizza doughs.
With a 50% extraction rate, this is the finest sifted flour we offer.
Our hand-crafted Austrian stone mill slowly and gently crushes grain at a low temperature, a process that produces beautiful, aromatic, nutritious and delicious flour.
Our sifted flours are passed through fine screens to remove the larger bran and germ particles leaving beautiful, soft and richly textured flour.
The product bears little resemblance to the typical, highly processed shelf stable flour found on grocery store shelves. You’ll notice the difference right away: the colour is natural and the aroma is unmistakable.
We recommend storing our fresh flours in the fridge or freezer to maintain freshness.
New to our flour or looking for more resources? Read our Beginner's Guide to Flourist Flour here.
Bought this so I could have the proper flour to start learning to make pasta with...haven't tried that yet but did make lovely soft, delicious sourdough pizza dough with it tonight! Highly recommend.
I made the best pizza of my life with this flour (and I did not improve my skills).
This Durum flour is incredibly soft and has wonderful flavour. I used it half and half with Flourist Sifted Red Spring in pizza dough. The dough was lovely and billowy. It made the crust a little crispier. I tried using 100% Durum in a previous pizza dough recipe and I wasn't able to work with it. Too much hydration in that recipe. It will take some practice for me to work well with 100% Durum. In the meantime I am happy with combining it with other Flourist flours! Thank you Flourist for your beautiful flour!
This product is great in pizza dough. Superb!
I was super excited to receive my Flourist Durum ‘00’ earlier this month. I make an artisan country loaf and used the flour for the first time in the recipe with a ratio of 75% ‘00’ to 25% Red Fife. The flour was easy to work with and the results were beyond what I expected. I made my first loaves of a rustic country loaf and the difference in flavour, crust colour and overall texture were great. Flourist Durum gets 1’00’% in my books.