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Shipton Mill flours – problems solved…

Posted Sep 18 2010 5:45am

I’ve groused a bit here about the softness of dough (lower protein content than I was used to), made from Shipton Mill flour, and the unpredictability thereof – not any more, though.

I’ve been doing quite a bit of research of late, and one of the things I turned up is that very many pro bakers prefer a lower-protein flour than, say, the stuff you’d buy in the supermarket – which, of course, is what I’d been doing.

Shipton Mill 701 bread flour makes excellent bread, there’s no getting away from that, but it can be difficult to work with – the secret . . . read on at my Bread Blog


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