“After trying quite a few strong white flours I find Gilchester to be the best for using with my sourdough as it gives the dough strength and the bread is always tasty with good crumb & crust.
I often use it in the Pre-ferment too.”
“After trying quite a few strong white flours I find Gilchester to be the best for using with my sourdough as it gives the dough strength and the bread is always tasty with good crumb & crust.
I often use it in the Pre-ferment too.”