“Whether it's by itself or as part of a blend (I did a 50/50 with a wholemeal) the quality of the bread is amazing. It gave a good rise during proof, it wasn't overly crunchy but felt quite spongy yet chewy in a good way.”
“I am in the process of trying various types of bread flour from Bakery Bits and I consider the Matthews Canadian strong white is the best one yet. It produces a lovely crust and a very pleasant taste. I would highly recommend it.”
“I was recommended this flour by a professional sourdough baker and, wow, it has certainly improved my sourdough loaves! They hold their shape, have a great oven spring and, best of all, taste so much better than the loaves I was making using a different strong bread flour.”
