“I use this flour for my starter and it is super reactive.
I noticed that there was a complaint regarding this flour but having looked at the pictures, I can see that the dough is under hydrated and also looks as if the gluten strands have been damaged due to over kneading.”
“I use this flour for my starter and it is super reactive.
I noticed that there was a complaint regarding this flour but having looked at the pictures, I can see that the dough is under hydrated and also looks as if the gluten strands have been damaged due to over kneading.”
“I love this flour and will continue to re-order - it's way better than anything I can get in the supermarket and I love the fact that it's unbleached too. However I've got to say that, using my usual sourdough recipe, my loaves are much flatter (though I used lower hyrdration 300ml water +150ml starter rather than 350ml water for 500g last time I baked and my loaf managed to keep its shape better than usual). Andrew at Gilchester was fantastically helpful when I rang them to ask if they had any advice and put me in touch with a lovely artisan baker who took the time to get back to me. He suggested getting the book Tartine Bread which I've now ordered and looking at the mostly 5* reviews, it does seem as if it's going to be very helpful. In the meantime, if anyone at Bakery Bits can shed light on why my loaves are flatter then all advice will be very gratefully received!”
“I love this flour and will continue to re-order - it's way better than anything I can get in the supermarket and I love the fact that it's unbleached too. However I've got to say that, using my usual sourdough recipe, my loaves are much flatter (though I used lower hyrdration 300ml water +150ml starter rather than 350ml water for 500g last time I baked and my loaf managed to keep its shape better than usual). Andrew at Gilchester was fantastically helpful when I rang them to ask if they had any advice and put me in touch with a lovely artisan baker who took the time to get back to me. He suggested getting the book Tartine Bread which I've now ordered and looking at the mostly 5* reviews, it does seem as if it's going to be very helpful. In the meantime, if anyone at Bakery Bits can shed light on why my loaves are flatter then all advice will be very gratefully received!”
“I bought this flour primarily for sourdough but with the recent very hot weather breadmaking was difficult so I used this flour in the bread machine with yeast to make a standard white loaf. The quality of the finished product was way above standard, it was excellent with lovely flavour. I have since made sourdough and it made a beautiful loaf and tasted even more gorgeous.”
“I bought this flour primarily for sourdough but with the recent very hot weather breadmaking was difficult so I used this flour in the bread machine with yeast to make a standard white loaf. The quality of the finished product was way above standard, it was excellent with lovely flavour. I have since made sourdough and it made a beautiful loaf and tasted even more gorgeous.”
