Flinders high-protein [white] bread flour (Flinders Ranges Premium Grain) [various sizes]

This 'strong' high protein 'white' bread flour is a great choice for all breads and is very popular for home cooks making sourdough loaves.

Best before date for the current batch is provided due to Flinders providing a shorter BB (6-months from milling date). Other mills provide 12-months. Flour is fine to use beyond the best before date. Ensure all flours are stored in a bug-proof container.

• 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.  

Please see here for shipping information.