“Arguably the best bread-making flour I have used so far! Great for everything from doughnuts to bagels to rustic slow-fermented bread. A strong flour, easy to work with it and superior water absorption!”
“This wheat has a superb wheat - malty flavour when slow fermented or leavened with a Natural Leaven (Sourdough).
The bread I got from it had a nice soft mouthfeel by using lower oven temperature and baking for longer. I used 65% hydration which I think is about it's maximum.”
“A great flour with a wonderful flavour. Makes loaves and batons with a light texture and excellent crust in about 3 hours from start to finish. I will be buying it again, especially as my wife says it’s the best bread I ever made.”
“Love using this flour - tastes amazing and my loafs turn out great each time. The owners of the flour company have a great background story too - look them up online.”
“Made one of the best sourdough loaves ever with this superbly delicious flour. So glad to hear of wildfarming, will keep buying! Thank you for producing and selling this fantastic flour.”
“....what a flour this is! I got hooked by this venture's fascinating back story on their website and it's certainly a flour for those who care about biodiversity and the soil. Working with 31 different organic British wheat growers who share their values they have produced a beltingly good white flour. It is low in protein (11.7g), but this makes for a gorgeously pliable and easily workable dough. Those who have worked with French T65 or Italian 00 will know what I mean. To try it out I went for a simple 100% yeasted White loaf (500g flour, 78% hydration, 1.5g instant yeast) fermented for 11 hours in a cool kitchen and proved overnight in the fridge for 7 hours. Into the oven and the oven spring is incredible. It looked slightly flat and overproved when it went in, but came up like a football by the time it came out. The crumb was light, springy and airy and I suspect will make sensationally good baguettes and sourdough. Aroma and flavour are complex. Bravo to the team behind this project.”
