is this flour good for sourdough bread?

This is more for pizza dough with long fermentation but I have made bread with it.

Do people here understand the difference between a manufacturing date (lot packaging date) and an expiration (use by) date? I don't think so.

I haven't found a precise answer. My guess is that, considering we are talking about product that are milled, mixed and packaged, the lot packaging date gives you an idea how fresh is the product uou are buying. The expiration date has to be put on products to give an idea when product could be spoiled and shouldn't be used (e.g., could cause harm, perform less that numbers shows).

For pizza, my oven reaches over 700f. why should i buy the gold super with w360 and 15.5% over the red vivace w290 13% protein?

I don't know what the protein difference adds but I made many pizzas during the covid stay at home. Crusts were great with this fine 00 flour.

What is the expiration date on the flour that is currently being sold

Semolina flour is Jan 2025, LeFarine Poselli (wheat flour) is Feb 2024

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🍞 Elevate Your Baking Game with POLSELLI!

VERSATILE USAGE - Ideal for pizza, pasta, and gourmet baking!
HIGH PROTEIN CONTENT - Strong gluten for elastic, flavorful dough!
PERFECT FOR PROFESSIONALS - Craft your culinary masterpieces with ease!
LONG FERMENTATION FRIENDLY - Achieve that authentic Neapolitan rise!
AUTHENTIC ITALIAN EXPERIENCE - Bring a taste of Italy to your kitchen!

POLSELLI Super Tipo 00 flour is a premium Italian flour designed for professional and home bakers alike. With a high protein content and W 300+ absorption rate, it is perfect for long fermentation processes, ensuring a soft, flavorful crust for authentic Neapolitan pizza and versatile enough for pasta and gourmet baking. This all-natural, unbleached flour is milled in Italy, making it a must-have for any culinary enthusiast.

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