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This flour absorbs a lot of water
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Whether you’re measuring flour for sourdough
and a lightweight
A selection of three of Peter and Anne-Sofie's top recipes that we're using at home and in the bakery
Quartz Mølle Mariagertoba Wheat BIO T70 fine sifted 3kg Rismel This flour absorbs a lotQuartz Mlle Mariagertoba Wheat BIO T70 fine sifted 3kg The strongest wheat flour that is the base in our wheat loaf production. Very versatile and can absorb a lot of water up to a 100% and still maintain shape. This flour is also very tasty and fantastic to work with. Currently it's our favorite flour of the year (2026). We use it in all wheat doughs and pastry. Constructed together with the national "Landsorten. dk , Anders Borgen & co." community
