“I have tried 8-10 white flours since beginning to bake "artisan" bread not too long ago, and this is by far my favorite. I followed Kenn Forkish's recipe for "overnight white" bread using his microscopic amount of yeast (BakeryBits' DCL yeast) and am completely pleased with the results. The bread crumb has a very light brown color, crust is perfect (cooked in a pyrex Dutch oven), and the taste divine - a slightly sweet, slightly nutty taste which I much prefer to plain white flour. Highly recommended. See photo in the Gallery (if it is accepted).”
“I have tried 8-10 white flours since beginning to bake "artisan" bread not too long ago, and this is by far my favorite. I followed Kenn Forkish's recipe for "overnight white" bread using his microscopic amount of yeast (BakeryBits' DCL yeast) and am completely pleased with the results. The bread crumb has a very light brown color, crust is perfect (cooked in a pyrex Dutch oven), and the taste divine - a slightly sweet, slightly nutty taste which I much prefer to plain white flour. Highly recommended. See photo in the Gallery (if it is accepted).”
“I bought the larger 5kg bag bag after reading tge reviews here so glad I did it made the best brad Ive done since I began baking again 3yrs ago so easy to handle great extensibility tasted superb wonderful spring can't praise it highly enough will try more MM flours pricey I know but so worth it.”
“I bought the larger 5kg bag bag after reading tge reviews here so glad I did it made the best brad Ive done since I began baking again 3yrs ago so easy to handle great extensibility tasted superb wonderful spring can't praise it highly enough will try more MM flours pricey I know but so worth it.”
“Excellent flour for sour dough and excellent service all round. The order place a few days before Christmas and it still arrived Christmas Eve. Thank you”
“There is a fair amount of hype about this flour but, after three batches of bread, I really can't do anything but add to it. The best Italian style bread I have baked in 30 years of trying. Perfect for breads started with a sponge (poolish for you modern guys) overnight but great for direct doughs or biga too.”
