“I really struggled with this flour to get my normal results. In one kitchen aid kneaded recipe I regularly make, it was drier than normal and needed extra water. In a no knead overnight recipe it came out very very wet and not very structured at all. Sure it could give it longer to figure out how best to use it but other excellent flours have resulted it better results with less experimentation. Would unlikely buy again.”
“I really struggled with this flour to get my normal results. In one kitchen aid kneaded recipe I regularly make, it was drier than normal and needed extra water. In a no knead overnight recipe it came out very very wet and not very structured at all. Sure it could give it longer to figure out how best to use it but other excellent flours have resulted it better results with less experimentation. Would unlikely buy again.”
“Your service excellent as always. The flour smells and feels good in the bag but does not seem suitable for the type and method of dough I use. Due to disability I make my dough in a Panasonic bread maker and shape, final prove and bake. It is an hybrid dough. 20% wholemeal with powdered malt, milk, butter, salt and 100gms of sourdough starter (80% hydration) plus a couple of grams of instant dried yeast. I aim for 65% hydration and With other flours this produces a lively dough which holds its shape and has an excellent oven spring keeps well and has the signature flavour of sourdough though not as strong as true sourdough. With this flour I find the dough is for want of a better term dead. There is no elasticity as if the gluten has not developed. I have tried re-kneading with a little extra flour as the dough is also very wet but there is no development and once again it is lying in a basket and I'm expecting to produce another flat slug at the end of the process. The flour is probably excellent with other methods but is not working for me I'm afraid and my search for a flour that doesn't rely on Canadian wheat to raise the protein levels and works for me goes on.”
“You ask my opinion. I am delighted with this white flour: excellent texture, and the bread keeps something of the aroma of ripe corn in midsummer. I make sour-dough bread (as an amateur) and this Gilchester white flour strikes me as admirable - Colin Franklin”
“You ask my opinion. I am delighted with this white flour: excellent texture, and the bread keeps something of the aroma of ripe corn in midsummer. I make sour-dough bread (as an amateur) and this Gilchester white flour strikes me as admirable - Colin Franklin”
