“Like its Wholewheat sibling this is a beautiful product which has so much more flavour and character than supermarket flour. It performed well in various bread recipes both on its own and mixed with rye or wholewheat. Great taste and hard to fault. Five stars!”
“Great Flour for spring and taste. Have ben using it as 20% of the flour in my sourdough, with some Canadian white, Canadian wholemeal and Cotswold crunch”
“I'm surprised I haven't seen many other reviews raising this point, but (unless I'm doing something very wrong!) this flour seems to lack a lot of gluten strength compared, say, to a standard strong white bread flour.
I've baked with it a few times and have had to lower hydration quite a bit, or improvise on the spot (e.g., adding gluten, adding more flour later, adding lots of extra stretch and folds to build strength...). Maybe I'm just doing something wrong... Anyway, the loaves came out ok in the end and tasted great, but this made all of the bakes messy, very time-consuming and a bit stressful.
I would recommend this flour, but don't expect to be able to use it just like a standard strong white flour. Even though the protein % is reasonably high, perhaps the gluten just behaves differently? (perhaps due to the type of flour?). Not sure, would be good to know the w-index of it is. Perhaps best mixed in with something else, almost using it like a wholemeal.”
