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Bag of Caputo Aria flour with branding and product details on a white background
Caputo Aria Flour Tipo 0 with Sourdough (1kg / 2.2lbs)
Caputo Aria Flour Tipo 0 with Sourdough (1kg / 2.2lbs)
Bag of Caputo flour with branding and product details on a white background

Caputo Aria Flour Tipo 0 with Sourdough (1kg / 2.2lbs)

$6.99 USD
$6.99 USD
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Aria is the newest flour in the Caputo collection, and it is also one of their most unique flours yet. Formulated with a blend of “0” wheat flour and dried pasta madre (mother sourdough), it is ideal for Pinsa, Pizza in Teglia, and Pizza in Pala. The pasta madre is a dried inactive mother sourdough made solely by combining water and soft wheat flour type “0”. This gives the dough airiness, fragrance, and crispiness. 

Note: you must still use yeast (or a levain) with this flour. The yeast in the flour is inactive and only used as a flavor enhancer / conditioning agent.

Specifications:

  • 1kg (2.2 lbs)
  • Protein: 13%
  • W: 300-320
  • P/L: 0.50-0.60
Bag of Caputo Aria flour with branding and product details on a white background

Caputo Aria Flour Tipo 0 with Sourdough (1kg / 2.2lbs)

$6.99 USD
$6.99 USD

Customer Reviews

Based on 25 reviews
84%
(21)
8%
(2)
4%
(1)
4%
(1)
0%
(0)
87.5
100.0
B
Barbara Doern
I'm a longtime Caputo buyer.

This bread was good but there was barely any sourdough flavor - something I expected, I guess. That said, it's the usual good quality product from Caputo!

C
Cinis Sigilum
Caputo Aria

Each slice is a performance,
Caputo Aria lifting dough into song.
The crumb opens like applause,
airy chambers catching light.
Tomato’s whisper, fire’s embrace,
together they crown the stage.
What remains is not bread,
but music you can taste—
an aria composed of flour,
fermented, baked, and sung.

User picture
L
Lauri P
Excellent product!

I’ve been mixing this with Petra 0102 to make same-day sandwich rolls. This flour gives such an amazing flavor to the rolls, as though they’d had a longer fermentation. Please don’t stop carrying this - it’s soooo good!!

B
Brian Werner
Aria Flour type O with Sourdough

I enjoy making pizza at home, when I saw the new Aria Flour had sourdough incorporated in it I wanted to try it. I used 1/2 bread flour and 1/2 Aria flour and the crust had the air pockets like the sourdough. A 3 day ferment in the fridge and cooked at 550 degrees. All in all I like it and will buy more and continue to practice.

S
Susan Fego

Caputo Aria Flour Tipo 0 with Sourdough (1kg / 2.2lbs)

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