This 'strong' high protein 'white' bread flour is a great choice for all breads and is very popular for home cooks making sourdough loaves.
- Use it to provide additional structure when using heavier ingredients (e.g. seeds, grains, fruits) in bread dough.
- It can also be used if more volume is desired when making breads with a blend of wholemeal wheat or alternative flours (e.g. rye).
- Excellent for long fermented sourdough and yeasted breads.
- A great flour choice for an Australian bagel flour = chewy bagels (we also have malt powder).
Please note: all flours are different - recipes may require adjustments to water and mixing to suit individual flour.
Ingredients: wheaten flour (single origin)
Bake qualities: approx. 12.5g protein/100g. Excellent tolerance for long mixing, good water absorption.
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