Shipton MillOrganic White Strong Flour 2.5 K g (Pack of 5)

Previously (for some years) I used the Bacheldre mill strong white for use in my Panasonic bread machine. However, for some reason it was unavailable when my subscribe and save order was due to be despatched. Although extremely reluctant to move to another flour, I had no choice, so I opted for this brand and am so glad I did. The first loaf out of the pan was so much lighter than one made with the other flour. However, before I left this review, I made 5 loaves, just in case the first was a fluke, but, all the loaves have turned out the same and I can't say that I could taste a difference. Needless to say, I will now be using this flour in the future and have also signed up on subscribe and save for the Shipton mill stoneground strong flour and will review next month. Just one other (small) plus, the bags are a lot easier to manage.

Update, 2018: Still doing very well with this flour. Really enjoy the flavour. Doing sourdough bread with own wholemeal rye starter. Unless recipe states stoneground flour, just needed to adjust 10% less water.Recipes are usually geared for regular roller-milled flours which absorbs water more readily. Adding the stated water would make dough with this flour behave like a high hydration dough which takes more work and experience. Early on (happened to me a couple of times) it can easily descend on a need to adding more flour and ending up with a brick. So, just discount the 10% water and all is well.Original review, 2016:Great flour. Its the second batch I get from them, and always with good results, good flavour. Everything about it is great.

As always very happy with product

I am just about to do a repeat order for this. I bake all my own bread using a bread maker. I have always used organic flours but assumed that they would all be the same. They are very definitely not! The loaves are at least 2 inches taller using this flour and taste do much better. I sometimes experiment adding something or other, but even a basic recipe tastes so much better than the best flours I have managed to get in a supermarket. In my last loaf I added 1/3 of the liquid from a jar of kalamata olives in Cabernet and honey syrup (bought from Amazon) - it turned the loaf light brown with a lovely taste. I will definitely do this again.

I have a  Panasonic SD-2500 Breadmaker  and I usually use  Doves Farm Organic Strong Wholemeal Bread Flour  and  Doves Farm Quick Yeast  to make the loveliest bread I have ever eaten.Unfortunately I had run out of Doves flour and Amazon did not have any in stock, so I looked round for an alternative. The only thing I could find that suited was Shipton Mill which is both organic and strong, but on reflection does not seem strong enough.I have made eight loaves using Shipton Mill flour and every one came out as a three inch high soft topped brick. I have tried more water and less water, more yeast and less yeast, more sugar or less salt, nothing worked and they all ended up in the bin, as did the rest of the bags of flour.I shall not use this flour again and certainly do not recommend it. If you have a Panasonic bread maker I would suggest you use Doves Farm as it is immeasurably superior in every way.

I jumped in at the deep end here, progressing from the "mainstream" brands bought from the supermarket, and getting 5 x 2.5Kg bags of Shipton Mill to feed the breadmaker I got as a Christmas present.My first effort yesterday and I admit to being a little nervous knowing that if it wasn't right, I had made a sizeable mistake. And when the machine had gotten through the kneading cycle, I was a bit paranoid: thinking it looked damp, wasn't rising, smelled funny... etc.I needn't have worried. The end result was simply outstanding - a delicious loaf of bread, the best I've made yet. I'm now looking forward to baking and eating my way through the rest of my stock.

This is the best - flavour, rise, crumb – flour that I have used. I have been baking bread for 10 years and used a lot of flours.

Never mind how I try to get a starter going it dies on me. I had no issues whatsoever for years with Dove, introduced somne Shipton flour and the whole thing died. Dedided to start sour from scratch with Shipton and it barely bubbled one week one before dying again. So unlike other reviewers I don't agree with the fact it is any good for sourdough.