“Good organic choice for baguettes. I’m in Los Angeles and had Bakerybits DHL this flour. In LA, rather dry climate, mixing about70% of water (like 1000g of flour to 70g (or ml) of water works okay.”
“I find that French flour makes the best tasting sourdough bread. I have tried both T55 & T65 with great success. I am willing to pay more for organic because I like organic products - the T55 was not organic but taste was still as good. However, I use an organic 'Rye Starter' so it's nice to have a fully organic loaf. I have baked sourdough with a variety of good wheats - but find the french flour has a better 'oven spring' than English, Canadian etc and think that the taste is superior. Originally I have been using 25g sacks but discovered the 5kg sacks from Bakerybits is more convenient despite obviously having to pay a bit more for a smaller qty.”
“My favourite baguette flour. It is as good in a sourdough bread. The resulting dough is slightly grey which is a sign it is as natural as it should be. A proper bakers flour to guarantee success with its consistency.”
“Found this flour just over a year ago. No longer able to eat manufactured products containing flour. Bake for myself and a friend without experiencing any issues.”
