“This is a great all round flour, I use it for bread, pasta, flat breads and pizza bases. In a standard loaf of bread it is best paired with a wholemeal flour 92 parts white 1 part wholemeal). This flour develops a good strong gluten very easily so can be useful working with a wholemeal that doesn't produce much on its own.”
“This is a great all round flour, I use it for bread, pasta, flat breads and pizza bases. In a standard loaf of bread it is best paired with a wholemeal flour 92 parts white 1 part wholemeal). This flour develops a good strong gluten very easily so can be useful working with a wholemeal that doesn't produce much on its own.”
