“I have fallen in love with this flour before I have even reached the bottom of my first bag. I have used it to bake baps and hot-cross-buns both with yeast. The colour is a superb golden yellow and the crumb is moist and very tasty. I only discovered stone-ground white quite recently but this is my third variety and by far the best.”
“I'm using this flour to begin my starter (again). Clear activity was present after just one day. Other supermarket brands took at least 2 or 3 days before there was noticeable activity.
The best surprise yet was the absolutely wonderful sourdough pancakes from the discarded starter. The pancakes have a much smoother texture and better flavor.”
