“This is quite a tough flour to use to begin with. It has quite unique handling properties when using it for sourdough. It’s easy to make flat bread! BUT, the rewards for trying again are huge. The depth of flavour is way beyond other flours, the crumb open and moist, the crust crisp and light.It also rises just fine with a little practice. Combined with the beautiful white flour it’s a joy to handle. The other big bonus is the knowledge that it’s produced in such an earth friendly way. An example to farmers all over.
Mike.”
“This is quite a tough flour to use to begin with. It has quite unique handling properties when using it for sourdough. It’s easy to make flat bread! BUT, the rewards for trying again are huge. The depth of flavour is way beyond other flours, the crumb open and moist, the crust crisp and light.It also rises just fine with a little practice. Combined with the beautiful white flour it’s a joy to handle. The other big bonus is the knowledge that it’s produced in such an earth friendly way. An example to farmers all over.
Mike.”
“I find the Gilchester White somewhat difficult to work with as it produces a remarkably sticky dough that is quite tricky to find the best hydration with. Add a proportion of this (30-40%) to the blend and the resulting dough is much easier to work with. Glorious smell and complex flavours. It makes for a reasonably dense loaf, but that's the way I like them. Haven't made a 100% Wholemeal version so can't comment on that. I love the ethos of Gilchesters too (organic and entirely British grown wheat), which is why they are one of my 'go to' flours.”
“I bought the flour as Organic and supporting non commercial mills. I only use 20% in my sour dough so couldn't honestly say I can discern the flour but the loaf as a whole is very tasty.”
“I bought the flour as Organic and supporting non commercial mills. I only use 20% in my sour dough so couldn't honestly say I can discern the flour but the loaf as a whole is very tasty.”
