“I was a little disappointed by the flour. It fell out of the bag in "lumps" which to my mind indicates it was ground a long time ago and was past its best. It did not rise well.”
“Great taste, however you have to treat it differently a lot of sourdough Recipes are suited to American wheat which is extremely strong, British wheat is different, Vanessa From bakery bits suggested starting with 65% hydration and working your way up gradually as you get used to using this type of flour in your bread.”
“Great taste, however you have to treat it differently a lot of sourdough Recipes are suited to American wheat which is extremely strong, British wheat is different, Vanessa From bakery bits suggested starting with 65% hydration and working your way up gradually as you get used to using this type of flour in your bread.”
“I was a little disappointed by the flour. It fell out of the bag in "lumps" which to my mind indicates it was ground a long time ago and was past its best. It did not rise well.”
