“You know, I used to quite like this supplier. Interesting stock, helpful customer service.
Then today, out of the blue, I get a demand for payment. Saying that I, a cash-account holder that had never had a credit account with bakery bits, owed them money for an order placed two months ago.
They insisted that I waste my time looking through bank statements.
Talk about guilty until proven innocent.
I will not give these people a penny of business. I am placing all my future orders elsewhere.
Good riddance bakery bits.”
“I really enjoy the end result obtained with this flour, but I have to say it is by far the most difficult flour to work with that I've used. On it's own it makes for a very sticky dough and hydration is critical; a good starting point is in the region of 70% depending on your style of bread making. The aroma and taste though is first class and well worth the effort. What transforms it is adding some Gilchesters Wholemeal flour. 350g of the white mixed with 150g of the Wholemeal is a whole different ball game. No more extreme stickiness and a much easier dough to work. Being unbleached the white flour also comes out with a colour resembling a milky coffee, which also may not be to everyone's taste. Having said all this I don't want to come across as negative. Gilchesters is one of my 'go to' flours and the aroma and taste is out of this world, but my recommendation is to mix it with a proportion of wholemeal if you want a more pleasant kneading experience.”
“You know, I used to quite like this supplier. Interesting stock, helpful customer service.
Then today, out of the blue, I get a demand for payment. Saying that I, a cash-account holder that had never had a credit account with bakery bits, owed them money for an order placed two months ago.
They insisted that I waste my time looking through bank statements.
Talk about guilty until proven innocent.
I will not give these people a penny of business. I am placing all my future orders elsewhere.
Good riddance bakery bits.”
“Fantastic Flour. I first found this flour in a farm shop on holiday and liked it so much I ordered 15kg direct from Gilchesters. I've now been using it for about a year and love it. It produces very tasty bread with a lovely texture and coloured crumb (no more cotton wool white) and great texture. It makes wonderful Sourdough as well as plain white but with a lovely colour. Great in flavoured breads and mixes well with other flours too. I love the silky dough it produces but can't comment on hydration as I never measure water and add according to how the dough is feeling, looking and behaving. I now buy from Bakery Bits, the service is excellent and the delivery is good value especially when ordered with the 500g dried organic yeast which keeps well in the fridge.”
“Fantastic Flour. I first found this flour in a farm shop on holiday and liked it so much I ordered 15kg direct from Gilchesters. I've now been using it for about a year and love it. It produces very tasty bread with a lovely texture and coloured crumb (no more cotton wool white) and great texture. It makes wonderful Sourdough as well as plain white but with a lovely colour. Great in flavoured breads and mixes well with other flours too. I love the silky dough it produces but can't comment on hydration as I never measure water and add according to how the dough is feeling, looking and behaving. I now buy from Bakery Bits, the service is excellent and the delivery is good value especially when ordered with the 500g dried organic yeast which keeps well in the fridge.”
“This is wondrous stuff. It’s full of life and flavour. Starter cultures grow in it better than in any other flour I have tried ( a lot). As a small child (1940’s- gulp) I was allowed to ‘help’ in our village bakery, Wheat, cut with horse drawn machinery, milled at the watermill down the lane, dough proven in wooden troughs overnight, loaves baked in coke fired brick ovens loaded with six foot long paddles. This flour makes bread with all the smell and taste of those ancient methods. My father, coming home on leave from wherever the war had taken him, would go straight to the bakery, bring home a hot, crunchy loaf, cut the entire top off , load it with butter (stlll to be found in farming places) and eat it in one go. This is still what I want to do with a freshly baked Gilchester loaf. Be tempted!
Mike.”
