h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

One particularly good flour brand I use is Waitrose Extra Strong Canadian - both in white & wholemeal varieties.

I get consitantly good results with it - even wholemeal loaves are light.

I have been known to cut it with locally grown wholemeal - even 1/3rd of extra strong white in with the wholemeal makes a much lighter loaf - yet one that is still dense enough to take a long time to toast (one of my measures of a good loaf).

Mark Rogers

Of course, if you live outside the South of England, you'll have problems getting this flour. It is much stronger than most strong flours.

Mark

I get all my flour from the Watermill at Little Salkeld, Mark. They produce it themselves and the wheat is grown specially for them by two biodynamic farms in East Anglia and Kent. They send me a box of flour every couple of months

www.organicmill.co.uk

Do you make your own bread?

Five Fb