“Having got fed up with supermarket flour I have decided to only use flour from Bakery Bits. The Redbournbury white flour is absolutely gorgeous! Great colour and flavour and makes pretty damn good bread both by hand and in a bread machine.”
“Having got fed up with supermarket flour I have decided to only use flour from Bakery Bits. The Redbournbury white flour is absolutely gorgeous! Great colour and flavour and makes pretty damn good bread both by hand and in a bread machine.”
“I have baked with flour from this mill almost daily for three years. This flour cannot be compaired to a strong imported flour or UK flour blended with imported wheat to strengthen the dough.
It is 100% locally grown organic (from the adjoinning farm) wheat milled with slow turning horizontal stones (not the high speed stones of more commercial stone milled flour). Thus the wheat germ is rubbed in and the result is a nutty loaf. The softer English wheat has a soft mouthfeel which I find quite delightfull. I use 65% - 70% Hydrtion with very good results.”
“I have baked with flour from this mill almost daily for three years. This flour cannot be compaired to a strong imported flour or UK flour blended with imported wheat to strengthen the dough.
It is 100% locally grown organic (from the adjoinning farm) wheat milled with slow turning horizontal stones (not the high speed stones of more commercial stone milled flour). Thus the wheat germ is rubbed in and the result is a nutty loaf. The softer English wheat has a soft mouthfeel which I find quite delightfull. I use 65% - 70% Hydrtion with very good results.”
“I've used nearly three bags of this flour now in breads (both yeasted and sourdough) that I usually make with regular (i.e. from a supermarket) strong bread flour to make sure I was giving it a fair test. Not once has there been anything remotely resembling oven spring when using it. Every loaf has come out of the oven the same size as it was when it went in, and this flour is the only change in the recipes I have made. The flavour is pleasant but it doesn't make up for the denseness of the crumb. I shan't be buying it again.”
“I've used nearly three bags of this flour now in breads (both yeasted and sourdough) that I usually make with regular (i.e. from a supermarket) strong bread flour to make sure I was giving it a fair test. Not once has there been anything remotely resembling oven spring when using it. Every loaf has come out of the oven the same size as it was when it went in, and this flour is the only change in the recipes I have made. The flavour is pleasant but it doesn't make up for the denseness of the crumb. I shan't be buying it again.”
