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Bread Flour
- French Bread Flour 1.5kg
- Half and Half Bread Flour 1.5kg
- Mixed Grain Bread Flour 1.5kg
- Onion Bread Flour 1.5kg
- Pasta and Pizza Flour 1.5 kg
- Wholemeal Rye Flour 1.5kg
- Light Rye Flour 1.5kg
- Six Seed Bread Flour 1.5kg
- Spelt Flour (White) 1.5 kg
- Strong White Bread Flour 1.5kg
- Wessex Cobber Bread Flour 1.5kg
- Wholemeal Bread Flour 1.5kg
- French Bread Flour 10kg
- Half and Half Bread Flour 10kg
- Mixed Grain Bread Flour 10kg
- Pasta and Pizza Flour 10kg
- Six Seed Bread Flour 10kg
- Strong White Bread Flour 10kg
- Strong White Artisan Flour 10kg
- Wessex Cobber Bread Flour 10kg
- Wholemeal Bread Flour 10kg
Culinary Flour
- Plain Flour 1.5kg
- Self - Raising Flour 1.5kg
- Scone Mix 1.5kg
- Wholemeal Plain Flour 1.5kg
- Wholemeal Self - Raising Flour 1.5kg
- Self - Raising Flour 10kg
- Plain Flour 10kg
Yeast
- Doves Farm Instant Yeast 125g
Sundries
- Tea Towel
- Apron Navy Blue
- Dough Scraper
Recipes and Tips
Bread Recipes with or wthout yeast
Hand Bread Making
Using Our Flour in a Bread Machine
Basic Bread
Sour Dough 123 Bread Method (for that chewy texture)
Sour Dough Bread
Sour Dough Tartine Bread Method (for that chewy texture)
Freezing Fresh Yeast
Creating Sour Doughs from Scratch
Soda Bread
Questions and Topics
Why Rollermilled Flour?
Why Fortified Flour?
What are Flour Types T55 T45 Type 0 or Type 00?
Wholesalers
Bakeries