COMPETITION NOW CLOSED
WIN 3 x 15kg OF FLOUR FROM GILCHESTERS
To celebrate the launch of the first of our ‘Journal Day’ videos added to The Sourdough Club – an incredibly inspiring and educational 50+ minute video featuring wheat specialist Dr Andrew Wikinson – we have partnered with Gilchesters to give away 3 x 15kg of Organic Wholegrain Flour and 3 x Gold 12-Month Sourdough Club Memberships.
WATCH NOW: EVERYTHING STARTS WITH THE SOIL – A REVIEW OF ANDREW WILKINSON PHD
Andrew has known Vanessa for many years now and has been a great source of information and advice on how best to use different grains and flours in baking. He is always happy to share his expertise on the science that lies behind why different flours perform in certain ways and this video is no exception. It’s a major source of knowledge, all packed into a 50+ minute video available to everyone for a limited time and then exclusively to club members here.
He says that in working with The Sourdough School he hopes to provide students with a working knowledge of cereal chemistry and its influence on milling and baking qualities… or as he says much more succinctly ‘what’s in your flour and where does it come from?’
THE PRIZE
We’ve collaborated with Gilchesters for this giveaway. Three lucky winners will receive:
- 15kg Wholegrain Gilchesters Flour and a Gold 12-Month Sourdough Club Membership
Please note: This competition is open to mainland UK residents only.
TO ENTER
- Please comment below telling us what grains or types of flour are your favourite to bake with and why* (you’ll need to scroll right down to the bottom of this page)
- Please complete the form below
The competition closes at midnight 31st May 2020.
*comments will need to be manually approved so won’t appear immediately.
COMPETITION NOW CLOSED
All competitions are subject to our terms and conditions.
ADDITIONAL TERMS:
- This competition is hosted by The Sourdough School Moulton Rd, Pitsford, Northampton NN6 9AU in collaboration with Gilchesters and The Sourdough Club.
- This competition is open to mainland UK residents only.
- This competition is open to over 18’s only.
- Entrants cannot be an employee of the competition host.
- Entries must be received by midnight 31st May 2020.
- The winners will be chosen by random and contacted within a week of the competition closing. We will contact all entrants.
- Gilchesters and The Sourdough Club will be provided with winners details in order to fulfil the prizes.
- We reserve the right to offer an alternative price or amend the rules of the competition if necessary.
- The prize is non-transferable and has no cash alternative.
A Basic Sourdough Tin Loaf Recipe
I am new to baking over the last 2 months but am quickly discovering how rewarding it is to learn more about how different grains not only change the flavour but also the composition of the final bread. I have bought the book and am enjoying learning. I particularly like learning about the benefits for the digestive system and find myself not only enjoying bread but feeling healthy. Spelt is a particular favourite and I have learnt that a small amount of rye can add a new dimension to the flavour.
Wholegrain – more interesting flavour and texture and while still being rather simple to work with.
I love baking with rye flour, the flavour and the smell is amazing!
I have started to bake sourdough bread just with the start of lockdown . I have heard about sourdough long time ago, but thought that only rye flour could be use to make a starter which was hard to find that time as we used to live in UAE back that time. But fortunately, I have found that I can use any kind of flour, so my starter and bread is from white wheat flour (called Ata fine, kind of flour to make chappati bread) and it works just fine. I would be happy to try rye flour and spelt flour in the future and combination of those with white wheat flour. Lucie
A relative novice here to all things baking but strong white and wholemeal flours feature heavily in my attempts. I’ve recently started using spelt flour and it’s blown me away with the depth of flavour and texture.
At the moment I’m enjoying experimenting – my latest loaf was a mix of whole grain, white and spelt flour
I am a bit of a newbie and love unbleached white but can’t wait to try Emmer
Haven’t baked a Sourdough yet as waiting for my starter to be ready, using Organic Spelt as I really like a nutty flavoursome bread.
I like to bake using mix of wholewheat and buckwheat flour these days. I feed my sourdough starter with a mix of strong whole wheat and strong white flour. There was shortage of flour during the lockdown period so I experimented with using mixtures and it worked out quite fine for me.
I am new to sourdough baking and started my first ever starter when the lockdown began without any help. By looking at videos, being inspired by gorgeous looking loaves and reading people’s experiences. That is how I discovered Gilchester’s farm which was surprisingly near to where I stay and the sourdough school on instagram. Well with my limited experience I can say a well milled wholesome wholewheat is one i like to bake with, without glyphosate and other such toxicity. Other recent favourite is rye which I have discovered when mixed with wheat makes my bread rise better and I love the taste. I am still discovering spelt in baking but can say amaranth is another favourite since I was in India. In the end I would say any grain good for the soil, grown with love and care would nourish me.
I love using Spelt flour. I grind my own spelt flour and i just love the depth of flavor it has. I have also been using barley and whole wheat bread flour along with my strong white flour for added flavor and texture in my sourdough loaves and bagels.
I love gilchesters to bits. So delicious and nutritious and provide so much flavour to my breads. I love the rye, and the Wholemeal and spelt!
Spelt flour is my favourite, it tastes great and is a simple switch in most recipes. I’m experimenting with Sorghum flour at the moment 🙂
WHOLEMEAL because it’s delicious
I love to bake with rye flour as my baked bread loaf brings me back my childhood memories, as in shops I never found loaf which would be perfect for my taste buds.
I love wholewheat bread for its nuttiness and it toasts so beautifully as I like it crisp not bendy, I’m strange, I’m aware 🙂
wholewheat strong flour ,trying to eat more healthily , just bought some rye but not used it yet .
So far it’s been wholewheat and white strong flour as I am new to bread baking, but reading through the comments it seems I must try spelt! I’m being encouraged to try plantain flour which should be interesting. Would love to know more on bread baking science, as a lover of cake baking science!
Unbleached white, i’m still experimenting
I only started making my sourdough starter a couple of months ago and had to go with the only flour I could buy at the time which was plain white flour. I’m hoping to try adding a bit of rye or wholemeal once it’s available in the shops again.
Ive been getting into coconut flour recently
I love using dark rye flour for the great taste.
Favourite flours to bake bread with with? Spelt & rye. Next level flavour & texture!
And spelt (wholemeal & white) for pretty much anything else – cakes, biscuits, pastry etc – it’s so versatile & tastes delicious ?
My current favourite flours to bake sourdough with are a blend of Hovis granary bread flour with Allison’s strong white bread flour. I hear good things about spelt flour too so going to try that soon and add some seeds in to the dough.
Rye flour is my favourite as I love the flavour but as a sourdough novice I combine it with organic strong white when I can get it for a usually successful loaf although still struggling with getting the right dough consistency. Mine is often too wet & sticky but even so still makes a tasty loaf if not a particularly pretty one. Keen to learn more and improve my technique. ?
One of my favourite grain must be Rye. Specially when I make my Danish Rye bread. Even just a small amount in your normal bread adds a bit of extra flavour. My kids likes a white bread (still 20% Wholemeal), but lately I have been adding wholemeal Buckwheat flour to it. It gives a bit sweet nutty flavour and they really like this.
I always have a good Strong White Flour, Wholemeal Spelt Flour, Rye Flour, Wheat Grain and Rye Grain in my store cupboard.
Normally a cook and really new to baking but the lockdown has given me time to experiment a lot and mainly on sourdough.
Love rye and wholegrain.
After reading the book too I’m already thinking of getting a mill too
I like to try flour from different grains, depending on what I am baking. I use stoneground flours from smaller capacity mills, as wholemeal as possible for the purpose, and ideally from British organically grown grain.
I find that a mix of any flour i happen to have in my cupboard, with the majority of it being strong white wheat flour, works well. At the moment I love using something like: 70% strong white flour, 10% strong wholemeal, 10% spelt, 5% dark rye, 5% white rye. I also like to use seeds, in the dough and to roll the rough in. I’m looking forward to learning and experimenting with other grains to produce more interesting and delicious bread.
I love using wholemeal at the moment – such a great flavour. My starter seems to love it too, made the switch to wholemeal and now it’s super active
Freshly milled, unbleached white flour for the lovely creamy texture it provides as a dough.. Like an off-white cream cheese at first but developed into an elastic, malleable shape.
I’ve experimented with a few flours, white, wholemeal, seeded, rye and even buckwheat. A huge part of the enjoyment for me comes from trying new combinations. The best loaf was a mix of white, seeded and whole meal. It was delicious and tasted healthy too. Although I’ve heard about “ancient” wheat grains and would like to broaden my knowledge of these.
As a newbie baker I’m loving the challenge and process of making my own sourdough which I have made with whole grain rye, deliciously nutty and bread flour. It’s an exciting new world of discovery and I am very excited and looking forward to learning more, acquiring new skills and knowledge, building my confidence trying new and different grains and flours.
My favourite flour is wholemeal milled from 100% organic and UK grown wheat.
Wholemeal is a blend of rare single variety of English wheat called Maris Widgeon.
Why Maris Widgeon? Because is traditionally grown (quality of its straws is highly prized by thatchers), its sustainable.
Quality and flavour is remarkable.
I’m really new to the world of sourdough but am in feet first. I’ve a happy rye starter, called Steve, and have tried a ton of tasty loaves and bakes so far. I’ve been using organic wholewheat, spelt and strong white flours from a local shop in Stockport (packaging-free and I’ve not thought to check the brand!!). My family dig the sourdough, 80/20 white/wholewheat has been the most popular. Since Steve’s birth in March I’ve also hijacked my daughter’s wholewheat banana and blueberry muffins with additional starter! Every week is bringing new tasty treats.
I’ve recently started baking sourdough bread so I’m new to it all. I’ve recently really enjoyed baking with wholewheat and rye flours as they’re really nutty and full of flavour. I have your ‘sourdough school’ book which is great for understanding the science behind it, getting started and for those who are more experienced! Fully recommend it. Thanks so much!
Organic spelt white flour. To make a lovely milk plat bread. To bring back childhood memories. The smell. The sweetness. Grandma.
Gilchesters unbleached organic white flour with 30% rye flour or a mix of white, whole meal, spelt and rye for a YUMMA SCRUMM DILLYUM loaf!
It’s a skill that satisfies me so much and I just love testing new loafs, next I’m going to tackle a super seedy loaf!
Out current favourite is a whole meal spelt, rye and white mix! We love the colour and the added flavour that the rye and spelt adds, and Gilchesters white is just second to none!!
I am very new to baking sourdough, so have only tried strong white bread flour so far. I’ve tried basic supermarket and also one produced from locally grown wheat and milled by Wessex Mill. I’m producing much better bread with the Wessex Mill flour. I’d like to try some other flours and experiment a bit, now that I am starting to understand a bit of the process. I’d like to try wholewheat, as well as flours from other grains, like rye.
I’ve had gluten issues (kind of diagnosed coeliac by doctor after negative test results due to symptoms) after strong antibiotics and so I’ve been using gf flour. I’ve just started my sourdough life and am about to experiment with my old favourite, wholemeal. Currently using spelt which I love.
I love the whole grain spelt and learning to make the perfect loaf using the technique you posted this week 50% wholegrain. Also rye is one of my favorite, bringing back the taste from my childhood (with fennel seeds)
I’m very new to sourdough bread making so have only used wheat flour… I’m now obsessed and can’t wait to experiment with different flour!
I recently was given some stoneground wholemeal flour which made delicious bread!
My basic loaf is made with Canadian Bread Flour. I’m not proficient but I enjoy baking bread using part white bread flour / wholemeal / spelt/ kamut often adding seeds / dried fruit to the mix.
I’ll bake with anything at the moment! But I do like the taste and texture of spelt flour.
Mostly white flour still since I’m super new to baking and trying to figure it out. Really keen on exploring other floors soon!
I love using T55 when making baguettes and croissants. The crust always ends up light and crispy, plus the grain smells and tastes wonderful! another type of grain i love is buckwheat, adds another layer of earthy flavour that is just amazing!
I have refound my love for baking during this time to give me a focus and be productive. But sourdough is new. So far I have only been able to get hold of strong white flour but can’t wait to experiment!
Absolutely love rye flour. The malty flavour has such a wonderful depth and sweetness to it that I really just can’t resist!
I love using a mixture of wheat and Rye.
Hello,
Another novice baker here! Spelt is my choice of flour ; I love the taste and appreciate its gentleness on digestion.
Thank-you!
I’m very new to bread making, it’s always been one of those things I thought was beyond me. I was lucky enough to get a 15kg bag of gilchesters unbleached white and I have fallen in love with making sourdough bread.
Love baking with whole grains and just started using rye flour! Just tried making Rugbrød and it was so delicious!
In the past I have used a breadmaker and sourdough for our every day bread, but lately I have discovered the joy of making a sourdough loaf from scratch. For this I like mixing a little wholemeal and organic strong white flour to give this airy and bubbly structure.
I love the tangy flavour and chewy texture of making Russian black bread with dark rye flour. Definitely my favourite to bake with.
For my sourdough feeding I like using rye bread flour. For baking I am using spelt flour, wholemeal or white strong flour and after that my bread comes really nice with nice texture and really good taste. Also I am baking for example focaccia, sweet cakes and for example sourdough brownies as well..
mix of white and wholegrain for mix of texture and taste
I’m using 15% of spelt flour and 85% of mixture of granary (Cotswold crunch) strong white bread flour (Shimpton Mill).
Worked with different methods, recipes, type of flours and so far this combination is the most satisfactory one.
I love baking with rye bread – I’m Polish and I was brought up on rye bread, it’s a taste of home (especially sourdough bread). I do like strong white four too for its versatility – love baking with different seeds, figs, cranberries. Spelt flour is my 3rd to go flour.
I’ve recently really enjoyed experimenting with rye and also spelt!
I love using a good white flour for my starter as it gets it really going. My weekly bake I like to use a mix of wholemeal and malt for the nuttiness and, when I’m in an experimental mood, ancient grains such as Khorasan, spelt, rye and even einkorn. The latter comes from my time living in Germany, which lets be honest, is a bread lover’s delight!
Back to my upbringing… when almost everything was organic and we used to take our grains to the mill to get flour. I am not that old, it was a choice! It made me go for a quality when ever possible these days. I use spelt, ray flower and any whole meal strong flour that I can get from the local shops, particularly from Longacres and Newlyns farm. My family loves my bread with variety of home made spreads. We just finished the last jar of delicious chicken pate.
Primarily plain white flour but with around 10-15% whole rye. I prefer the flavour of rye to wholemeal flour and my starter reacts much better to rye so I figure the bread will too!
Whole meal, plain and simple. It adds magnificent texture and gives the best taste for a sourdough loaf 🙂
I’m a newbie sourdough baker and to be honest I searched for an easy recipe to start with…! I have my own ‘sally starter’ bubbling away ensuring I’m always ‘good to go’ ! I’ve only used strong white bread flour so far but want to branch out…I searched online and thankfully came across your website..let my adventure begin !!
Wheat, wholewheat and buckwheat will be my choices 🙂
I love using sprouted whole wheat!
I am baking with whatever I can get my hands on right now! So far bread flour has done well for me. I really want to experiment with whole grains once I find some!
I am very new to this. In fact so new my starter now 14 days old is still not active! My feelings have ranged from despair to euphoric back to despair. In fact it’s fair to say I have become rather obsessed with my starter. I have read so much and watched so many videos and yet still feel so new to this all. I started using Marriages Plain Flour but since yesterday (day 13) I started using strong white bread flour on advice by a fellow baker. I’m hoping this will finally be the answer to activating my starter. I cannot comment on how wonderful it is to bake such lovely sourdough recipes but I’m hoping soon Oh so soon! But I am really looking forward to experimenting very soon with all your different recipes !
I like buckwheat flour as it suits me well meaning my body digests it much better than other flours!
I have only ever made white and wholemeal loaves (simple can be great too though). But I most enjoy eating Einkorn, Emmer and similar. So I’ve got a good selection of flours on their way, meaning I can soon experiment making my own version of the loaves I most enjoy.
Recently I discovered buckwheat flour and instantly became a fan. I like everything – the smell, the texture, the lightness afterwards and versatility to mix with other grains for new flavours.
I love the taste and health benefits of whole grain flour, but I find that mixing strong white flour and whole grain flour about 50:50 works well when I bake bread
I absolutely love rye flour! It’s my favourite dense thick chewy rye sourdough reminds me of my childhood. I sometime mix with a white flour or spelt flour. I’ve only recently discovered how to successfully keep a sourdough starter.
My favourite currently is Rye. I have just started to learn to bake my own sourdough and Rye is the flour I had on hand to start “Goo” my first starter.
2 successful loaves, 2 pizza bases and many delicious pancakes on and it is safe to say I’m hooked! The smell of the starter, the bubbles that squelch when you stir, the focus needed to tend to the dough fascinates me. In these times With flour hard to come by, I have ended up with a mixture of flour in my second loaf and I was pleasantly surprised to find it very forgiving. Goo has also moved on to become a wholewheat starter and I happy to report its thriving. ?
I like wholemeal flour because it makes good bread and healthier than plain flour.
My favourite flour at the moment has to be buckwheat I find it a lot lighter and gentle on my digestion. It’s also easy to find, always organic and never has an aftertaste I’ve never had a buckwheat recipe go wrong ?. However I love sourdough bread so really want to learn the art of making my own. ????
My favourite bread flour is a granary type flour with malted wheat flakes??
Choosing a favourite it tough. I love rye but have recently discovered Wessex Cobber which I think makes a lovely soft loaf! My mum is a star baker and gluten intolerant and so her GF loaf gets a shout-out too! ???
I normally use the mixture of white strong and wholemeal flour (for the nutrition sake), but I particularly like to add some strong malted brown flour. I think malted flour gives the nutty flavour and silky finish to the dough.
I love using organic flours, especially rye both dark and light. Whole grain flours have such beautiful, earthy and rich nutty flavours that add so much nuance and complexity to your bake.
Total novice to sourdough baking but presently enjoy using wholemeal and buckwheat flour which I already had in my pantry. I live in NE Scotland and it’s very difficult to source flour during our ongoing lockdown.
As a rather sourdough amateur I really like using spelt as it’s light and easy enough to work with for beginners but still has a deep nutty flavour
I had happily been baking sourdough buying flour as and when, then lockdown! I managed to get my hands on some Marriages Canadian White, a game changer making a soft and fluffy loaf. But I often mix it with Duchy Organic wholemeal for a more solid dough and bread.
I love baking with rye flour! It was never a grain I grew up with but it really grew on me as I started to experiment with baking myself. I think it adds a rich but robust flavour that complements a whole host of ingredients, both sweet and savory. Whenever I cook or bake anything I ensure I have a range of flavour notes to balance the taste experience so rye regularly features in my culinary experiments.
My favourite flour currently is a wessex cobber flour fir its malt flavour. Love rye flour too.
But really I’m so new to this I’m just experimenting with any flour I can get hold of. Would love to learn more about types of flours
I’m relatively knew to baking homemade sourdough, but I’ve loved experimenting with barley flour and buckwheat. Using even 10% alongside strong white or wholemeal gives such a lovely nutty and earthy taste.
I’m a T2 diabetic, so although I love good old white flour, the heavier flours work better for me. Rye, spelt, whole grain.
Sourdough is a better bread for stabilising blood sugar, so would love to be able to explore recipes and techniques further
I spy with my little eye a child with wandering hands, greedily breaking the warm crust off a loaf cooling from the oven and devouring the soft doughy bubbles of heaven. Eyes closed, he is for a moment elsewhere, some place happy. The smell moves through the house. Family start to emerge off computers and TVs, earpods put away, music on hold, from different rooms, bought together by the smell of a warm rye sourdough loaf. Something so simple, from a humble rise, so much healing, love and sharing. As we gather round the table, the rye loaf centred and the salty golden yellow butter melting in the sun, the wonderful sound of a family in a room together, I hear nothing but happiness for a moment …..
I am just starting baking Sourdough using Vanessa Kimbell’s book and loving it. The sourdough method works very well with my digestive system.
I am using a 50:50 mix of stoneground strong white and whole meal flour at the moment but would love to try a variety of grains for diversity and love the sound of using some of the ancient grains.
I love stone ground whole rye because it produces a wounderful flavour with my sourdough. really i love them all and enjoy mixing them in to blends my favouit blend blend is rye, khorasan, oat, barly and poppy seeds. I prefer my flours to be corse and have bigger flakes i think it makes a way nicer bread so really its not just about the grain but also how its been milled and grown..
Whole-wheat flour is my absolute fave to use. Just had more depth than normal white (although a fresh baked white with butter is a real treat) and my stomach digests it much better meaning I can eat more of the goods ?
At the moment I have been baking with strong white flour and nothing else as that is all I have been able to get hold of. I do really love a good quality strong white flour though and have been able to achieve a really nice soft and porous crumb. In the past I used to love using a mix of spelt, wholemeal and strong white for most of my loaves. I also really love a dense dark beautifully sour and nutty rye bread so rye flour is definitely up there with my favourites.
My favourite is dark rye, it reminds me of of heavy, moist bread back in childhood. I still love Polish breads and would love to experiment more at my London home in recreating then.
I bake with the kids and tend to go for wholegrain flour. I like the texture and the bounce to it. Plus I can tell myself it is healthy for the kids, or at least healthier!
It’s all about organic wholegrain and dark rye. They just feel alive and taste incredible. Healthy too!
The strong white bread flour will always be the flour that I return to. Making sourdough with my mum is something I really miss doing and really look forward to doing with her again.
The strong white bread flour is always the flour that I return to, white sourdough will always be my favourite loaf!
I bake mainly with organic strong white flour and my family prefers the white sourdough bread. Being Russian, my favourite is rye bread but I haven’t had the guts to try making a rye sourdough loaf yet.
I’ve just started experimenting with a variety of flor and am finding wholemeal spelt is really versatile and can be used in many dishes that we all, kids included enjoy eg in a cheese sauce as well as in baking
All rustic tasting flour, ancient flours, frô italy chestnut for castagnaccio, farina di farro barley flour for torte! cakes with some bite, 0 flour for pizza with a dusting of semolina flour on base… 5 seeded flour with some rye for a biscuity crunch and texture too…
I love adding einkorn flour to my loaves as it gives a nice nutty flavour to bread. It’s also full of nutrients and my sourdough culture loves it!
I use red winter berries mostly because I don’t know much else. I would love to win and learn something new to expand out of my comfort zone. I really don’t know where to start.
I really love durum loaves!
I like to bake with semolina flour as it gives a better texture to the bread.
As of 1,5 years ago I had to stop eating gluten, because of my digestive system turning against me.
I always loved baking, but that slowly stopped since glutenfree was just not the same.
Since quarantining with my boyfriends family I started baking again, because I finally had people to shower with baked goods again.
We started getting into sourdough breads and other recipes. I think 6 days ago I finally baked a loaf I’m really proud of and the ones after were all better than before.
I think I finally started getting a hang of this. I usually bake with strong white bread flour, but in the loaf that is fermenting in the fridge tonight I added 1/6 whole meal and I’m in shock, it looks soooo good! I can’t wait to bake it and then to watch their faces and wait for their opinion.
I gives me great joy.
Looking forward to you newsletters and tips, even if I’m not getting the flour, but still crossing my fingers ^^
Another newbie here but really enjoying a nice country loaf- 80/20 strong white /whole meal. Been using Mungoswell flour- full of flavour and pretty locally produced for me as well!
I like using spelt flour and polenta – both are light and easy to use in a multitude of recipes
I am only beginning my journey with bread making, I have my sourdough starter & have baked a sourdough loaf & ciabatta loaves, only using a strong plain flour so far. But will be trying some whole meal & malted flour very soon.
I have the bug & just love what can be achieved with flour, salt & water!!! Amazing ?
I always use a mixture of rye and spelt.
I’ve only started baking since the lockdown, I’ve never had the time to focus and research what works before. I live near a deli that sells flour but no idea where from, they bag up from large bags. The best is their malted flour, but they’re not sure how long they’ll be able to get it. I’ve also bought some semolina flour which we love. So light and tasty, amazing with butter, like a brioche without being brioche. Need to experiment more with different flour
I love the nutty warmth of spelt – but my children are always so pleased when I make white bread so there’s a special place in my heart for that too!
I personally like whole meal flour for bread. Haven’t tried spelt flour or rye yet.
Have just started experimenting with non white flours, I enjoy wholewheat and malt house although white is always a winner too.
My favourite grain/ flour would have to be Rye!
It’s super delicious especially when made into a sourdough loaf!
I’ve recently been experimenting with oat as a percentage in a loaf which produces a very interesting flavour and texture!
Wholemeal flour from Mungoswells, East Lothian in Scotland. It’s tasty, organic and local! it’s only a few miles from my door.
I would normally always eat whole meal bread but have been using plain when it’s all I can get my hands on at the moment. I’m loving it! So soft and seems easier to predict how it will turn out for a novice baker like me 🙂
Love working with whatever flour I can get these days. My one year olds favorite food is bread or as he likes to call it toast. Would love some new tips and tricks to up my loaf game to keep him inspired!
I like baking with spelt flour as it has a lighter texture so it doesn’t weigh the goods down!
Hello
I am a newbie at bread making but have embraced sourdough with open arm and heart .
Have choosen t65 french mill flour as had good reviews and its french , like me .!! So if it’s good enough for bakers its good enough for me as the shelves were empty of flour ! Its really soft and give a lovely flavour as I use it with a rye starter .
My favourite is either rye or spelt!
I’ve been enjoying a combination of unbleached white and wholegrain. Prefer organic wherever possible!
My favourite flour to use is wholemeal – for baking yeast breads, levain hybrids and for feeding my sourdough, and it’s not only my favourite but the best all-rounder at the moment when flour is pretty hard to get!
I’ve started baking in January and love to experiment with different flours. My fav are spelt, rye, khorasan mainly for their nutrition values and great flavour!
I love Kamut flour the flavour is something out of this world. A real ancient grain! I also love light rye flour which helps some good density to my loaves. Spelt flour is another of my faves !!
My first sourdough starter was dark rye based and I loved its rich undertones in loaves. I also enjoyed experimenting baking with seeded bread flour for its health benefits. I just began to get the knack of sourdough, but having two babies close together I passed this starter on to a friend for lack of time to bake – however now my second child is 6 months I’ve just started again and am currently making a spelt based starter which I’m excited to get going with! I’ve loved reading up on sourdough here and listening to Vanessa’s various interviews so I’m hoping this new round of sourdough baking will go even better!
I use unbleached white organic as a base then add anything from rye to Eikorn to it for the most beautiful bread.
I have been enjoying malted brown bread flour as it adds a lovely flavour. When I first started to attempt sourdough a couple of weeks ago I was lucky to be given some stone ground flour by my next door neighbours who had been to visit Redbournbury Mill before the lockdown started. I found that this made such a difference from waitrose essential bread flour! I really want to try with rye flour but haven’t been able to source any yet!
I love using rye and adding sunflower seeds & honey
I am most definitely a novice Baker with a capital N, but LOVE anything malted. The flavour of malted grains brings back cherished childhood memories of fresh bread and cold salty butter after days at school, me and my sister always choosing my mother’s malted grain loaf over anything else. The texture and added bite of those chewy grains adds such interest to bread, it becomes not just an ingredient but a meal, to be enjoyed for what it is not for what it goes with. The element of sweetness and taste feels extra special!
I’ve found working with white, wholegrain and rye flours my favourite, as those three flours allow me to create pretty much anything – savoury or sweet! I can use them individually or in combination, and in differing proportions to create all sorts of breads and treats for my family during this lockdown period! A sourdough brioche is next on the list… let’s see how that goes ?
As a beginner, strong white bread flour.
As a new baker I’m using whatever I can get my hands on but loving the process!
I don’t have much experience with sourdough baking – except for Danish rye bread! It’s still my favourite, and the thing from home I’m most happy to be able to recreate. Consequently my favourite flour is a nice rye flour, and it’s only right to add a good amount of kibbled rye grain. Chewy and dense and sour!
Rye or spelt, great flavours
I like all flour rye, whole grain but good old strong plain flour is an always go to favourite for its versatility!
I am just learning to make sourdough. I would love to improve my bread making skills.
I’ve only recently started making sourdough bread and it’s both fun and frustrating. I’ve been using Canadian strong white flour. I love making baguettes and pancakes with them 🙂
I have only ever baked with white, spelt and wholemeal flour and in lockdown it is exceedingly difficult to get any at all!
My favourite at the moment is to bake half white half wholemeal sourdough. The latest one I made was with sunflower seeds, pumpkin seeds, poppy seeds, fennel seeds and a sesame crust! A little overboard but it actually tastes great.
I love sharing my creations on Instagram!
I have my fingers crossed 🙂
I love rye flour because it reminds me of my childhood, when the whole family sat around the table sharing food and the bread my grandma had baked.
Flour from my native North East, what could be better! Love baking with spelt & rye flours. Incredible quality, right here
I love the strength and flavour of rye, either adding depth to a white loaf or on its own in a dense and nutty rye loaf. Definitely influenced by my time living in Scandinavia!
I’ve been doing a lot of baking during lockdown, including reviving a sourdough starter lurking at the back of the fridge. I promised my other half id bake a load a week and I’m finally learning (although my loaves are by no means perfect yet!).
It’s been tricky to obtain bread flour the past few months, so I’ve had to bake with what I could get my hands on – wholemeal chipatti flour and spelt to name but two varieties – but I was gifted the goods the other day when I came across a bag of strong white bread flour. It’s simple and classic but I can’t get enough of good, fresh white bread slathered in butter and a caramelised crust to die for.
I feel very strongly about the importance of unadulterated food for our health
and wellbeing especially for my growing family . I am also very concerned about the environment and the state of our soil. This is why I decided 30yrs ago that no matter what my budget and circumstances I would bake with organic flour. I read somewhere that wheat is one of the most highly sprayed crops so for me it’s a no brainer! I love organic flour that is produced with integrity and love.
I love the flavour of spelt! I’ve also just started attempting to make my own sourdough starter and it’s showing signs of life! 😀
My favourite flour to bake is rye flour, especially 720 type. It’s not that heavy as 2000 type but still give a you flavour and must texture of the breads. This is very common flour used back in my country, in Poland. I do sometimes mix it with wholemeal spelt flour if want to create less moist and sour loaf. Anyway she flour wins;)
As a new bread baker, the flour I’m most comfortable with and use the most, especially with it being so difficult to source flour at the moment, is standard strong white bread flour, mixed with a small proportion of whole grain. But in other baking I do, spelt flour is definitely my go to. My mum has a wheat intolerance but seems to get on with spelt really well, so biscuits, cakes and crumbles are all made using spelt. I’m so looking forward to perfecting my basic sourdough and lockdown being over so that I can visit her and make her a spelt sourdough to enjoy
Baking with rye flour, transports me to a kitchen in northern Lapland where we are freshly baked rye bread as children in our t-shirts before layering up and heading outside into minus 30 degree temperatures to wait for the school bus.
Have discovered a love affair with rye bread – the feel, the bake, and definitely the taste!
I’m still new to sourdough baking at a time where getting any flour at all is tricky! But I’ve found a mix of strong white and wholemeal chapati flour (take what you can get!) Has made some wonderful flavoursome loaves
White wholewheat flour is my favourite, produces perfect white loaf but looking forward to experimenting with sourdough next
One of my favourite grains to bake with is spelt as it brings a lovely flavour and texture to my loafs!
Strong bread flour has been my go-to constant companion during lockdown. Universally liked by all age groups.
Favourites are good old white and wholemeal for different types of bread and buckwheat for yummy pancakes
At work, we use t55 flour for its versatility and consistency. When I’m baking sourdough though, I love to use 80 percent t55, 10 percent whole wheat and 10 percent rye. The molasses flavour in the rye is also great in brownies as I have discovered in river cottage’s dark chocolate, rye and bay leaf brownies. Honestly I am pretty new to sourdough and just at the tip of the iceberg so only starting to discover new flours that will enhance my loaf and change the flavour and texture, which is why I’d love to learn and experiment more. There really is nothing better than a freshly baked loaf of bread and the sense of pride you have when your hard work pays off! Happy baking everybody!
A combination of organic, unbleached white, rye and wholemeal. Each time I use the combination, it takes me back 15 years to holidays with my family in Italy and eating freshly baked sourdough… tomatoes picked from down the road, all drenched with some of the best quality olive oil I’ve had. Utter perfection.
I love a combination of rye flour for the sourdough starter and then strong white flour for the bake!! It gives it a great nutty flavour.
I love working with just plain bread flour. The smooth flour is satifying to me
I love just plain bread flour.
The smooth texture is very satisfying to work with.
I love a mixture of rye flour and wholemeal and if I have some I like to add Sunflower seeds!
I enjoy using tapioca flour and glutinous rice to make tapioca pearls, and Malay desserts called kueh. I also like to use bread flour to make sourdough bread for my family.
My favourite flour to use is definitely spelt! The taste is so rich and nutty and it is amazingly versatile. I’ve just started a spelt sourdough starter so will see how that works out! My one year old, Cosmo, also will always finish his spelt toast- crusts included!
I love using Indian wholemeal atta flour to make my favourite Indian flatbreads such as chappatis and poori.
Hi, i currently use a wholemeal starter which I feed with wholemeal flour. I bake my sourdough with a string white flour though. Both flours are Shipton Mill flours. I am currently breading about how to add seeds and maybe herbs to my loaves but I’m definitely going to buy some different flours when my current 20kg bag ifs getting low!!
I’m a returner to Sour dough baking after investigating 10 years ago, getting confused and running away! I love it and i’m willing to try anything… so lots of experiments with different grains, which means I don’t away produce a great loaf. I love the speed of spelt, but unsure how best to hand it! Ultimately my favourite has to be a classic strong white from a local mill, gets my best result! I’m so curious though this rarely happens… everyday is a learning day …
I enjoy baking sourdough with Strong White Bread Flour, Wholewheat and Dark Rye, with a teeny bit of Malt added – so tasty, feels like magic considering it is just grain, water and salt combined with time, some manual effort and warmth/heat!
I love wholegrain spelt – so tasty & I think it has a natural sweetness.
I love working with whole wheat flour! It gives sourdough such an amazing, rich flavour and it’s healthier than white flour as well.
I love using wholemeal flour
I love using a malted wheat grain. As you work the dough you see the beautiful umbra nodules bleeding into the dough. And the taste inthe finished loaf is deliciously nutty and malty. I’m just making my first sourdough loaf now after years of yeasted bread and I can’t wait to see what the malty addition brings to the sour tang.
Hello! Thank you for giving us the chance to win this amazing price!
I’m new to sourdough, but did try with my children to bake af we sourdough breads in the last couple of weeks..It was not the best bread we tasted but we had fun trying! I’m at home, homeschooling our children as so many people at the moment are and would love to give my children more baking and cooking skills before they return to school, therefore this amazing price would help a lot to get started with home baking bread! ??
Best wishes, Jacqueline Hoogers
Favourite four type to bake with is spelt, light and with an excellent flavour which all of my family love
Prior to COVID I only used plain, self-raising, bread and pasta flour. I have however always loved sourdough and regularly purchased sourdough loves, especially from Jacks Bakery in Plymouth, a great bakery.
A lovely baker in Ireland on Instagram, gave me his sourdough instructions I’ve finally got some bread flour so hope to try it out.
During lockdown, I have tried Sharpham Park Spelt flour for pizza. I’ve also got spelt and rye and whole grain spelt to try. I’d tried spelt cereal but not the flour and was really impressed, as the pizza worked really well and seemed lighter.
I am super new to baking sourdough, and have used the only flour that I could get my hands on during lockdown, which is Foricher Traditional White French T65 Bread Flour. My first couple of loaves were pretty good and I really look forward to mixing it up with other flours as I gain more confidence.
I am quite new to sourdough and have only been able to get hold of white flour. I have made normal bread with all sorts of flour but I do actually think white is a favourite.
Wholemeal is the best
I’m very new to sourdough only about a month of baking so I’m using strong bread flour because that’s all I can find in shops nowadays. I’m usually extatic if I can find a bag when I’m running low so a 15kg stash would be something just right for me
I really like spelt – gives an incredible depth of flavour
I mostly bake with plain flour because up until this pandemic baking bread really intimidated me!
Wholewheat is my favourite, for the flavour and texture. I add some white for sourdough, the proportion depends on my mood. I virtually exclusively make sourdough for everyday bread.
I use mainly white for ciabatta, naans etc but definitely prefer ww
I am an utter sourdough novice. I’m fascinated by the history of baking with a simple levain , recreating methods of baking bread which has been practiced throughout history. I love using organic products whenever possible and enjoy mixing different types of flours and seeds together to make multigrain loaves.
Very amateur baker here but I’ve just bought a portable pizza oven so right now I’m all about the strong bread flour and 00 flour.
I also do country sourdough loafs too but have a basic recipe using 100g of starter 350g of strong bread flour 150g of whole wheat flour a wee bit of salt and a 65-70% hydration but I’m really keen to learn new recipes.
My sourdough starter, Mika, was born in 2017, since then I have baked a lot! I use mostly wholewheat flour, spelt and rye but I love to experiment different grains and combinations of them. Baking is my passion and helped me a lot while I was fighting my battle against a serious illness. Mixing dough was a real therapy occupied my time and helped me move on during a difficult time in my life.
My sourdough starter was born in 2017, since then I have baked a lot! I use mostly wholewheat flour, spelt and rye but I love to experiment different grains and combinations of them. Baking is my passion and helped me a lot while I was fighting my battle against a serious illness. Mixing dough was a real therapy occupied my time and helped me move on during a difficult time in my life.
I work in the hospitality industry and for a few years I’ve been very interested in wild and natural yeasts – particularly those used in winemaking – and during lockdown there was no better time to learn more and experiment with what would become my first sourdough starter. My starter was made from Marriages Organic Stoneground whole wheat, and I was hugely impressed by the obvious jump in quality from a supermarket brand to a brand who obviously cares about milling quality flour. My first loaf was a 10% whole wheat walnut loaf, which I practised over and over till I had one with good enough spring to give away for a gents 80th birthday last week! I’ve been totally taken by the sourdough bug. Looking forward to reading your book which should arrive this week!
I am new to baking and as sourdough is the only bread that my digestive system doesn’t mind – and it’s delicious – I’d love to experiment making my own.
I am an absolute beginner when it comes to different flours. I’ve recently started combining plain wheat and wholewheat, and have dabbled with oat flour. Both for nutrition reasons – we need more fibre and the MIL is gluten-free.
Rye flours are my favourite because of the sweetness and nuttiness and I feel it goes great with cheese either in or out of the bread!
General Wholewheat but I like to experiment with adding Rye and Spelt
I love a strong white bread flour for sourdough pizza night every Friday need to teach my children next
I have only started making sourdough bread. However my favourite is using organic wholemeal spelt flour. The first time I used this flour, the bread came out so delicious. The outside was so cripsy and the inside super chewy and soft. Now it is my favourite !
I like using a mixture of white bread flour, wholemeal and rye when making my Sourdough loaves
My favourite is white self-raising, as you can make so many different things with it!
I love to bake sourdough especially rye or seeded,
I love using a mix of rye, spelt and buckwheat along with my strong white bread flour. They add nuttiness, some sweetness and complexity that really boosts my bread.
Last year I had to make a change to lots of food products , I decided to try Whole wheat spelt flour, to make bread/cake, dumpling for my healthy soup, I was so glad that I will not be going back to the old ways.. plus it’s so easy on my stomach! and I am getting all my nutrients…
I like to use white whole wheat flour – sometimes with seeds
I like wholemeal and seeded flours
Love baking pizza with strong white bread flour absolutely delicious
Wholemeal flour is my favourite.
I like baking with buckwheat flour because of the nutty flavour
I like to use Spelt as I love that bread. I like experimenting with all of them but this bread is delicious.
I love baking with Tuxford Gold, a heritage white/maize mix milled by a traditional windmill in Nottinghamshire. It gives an amazing depth and texture to sourdough, even just used as part of a loaf. I love using a blend of strong bread flour, Tuxford Gold, wholemeal and spelt!
I like to bake with wholegrain, rye and spelt for taste and health reasons.
I use strong white flour to make pizza dough.
The man and the son love a big fat loaf on the weekend, they love a big granary/farmhouse types which they butter like plastering a wall! I try to use different flour mixes. I like to bake this as it keeps my arms in good shape!!! They also love some naans and flatbreads with curries i make during the week. They dont like the doughy steamed loaves they say that makes soggy cheese on toast! Our 18yr old is a big fan of sourdough and the harder the crust the better! He insists on rising the sourdough on top of his router in his bedroom as we live in a cold house.
I have to do some of my baking gluten free (my tummy doesnt like gluten) using basically what i call talcum powder to bake with! haha. I manage to do decent flatbreads and pancakes with a mix of gf flour (mainly rice flour), what I dont eat the doggie finishes off for me! At the moment we are just using some “pah flour” – which is basic bog standard plain flour – the only one we have been able to get hold of during this annoying stockpiling! which means i am totally bread free at the moment and the man and the son are not enjoying their cheese on toast!
I’m a relative novice but I really like baking with malted flours, they add another dimension to my breads.
Wholemeal bread flour- my kids prefer it to white flour, as it has a nuttier taste.
I am just on my journey of baking and don’t have much experience in baking with different types of flours, but I really like rye flour, its easy to make the starter with (and its looks very beautiful) and I found the bread made out of it more healthy and tasty 🙂
My favourite grains to bake with are wholemeal as the benefits of the whole grain is so important to gastrointestinal health. They’re full of nutrients and give a lovely flavour!
I love a good strong white flour as a good all rounder then love adding a combination of spelt and wholemeal flours to white when making a sourdough….yummers.
I’m very new to sourdough baking but started my starter last month and it’s extremely exciting! I’ve worked with plain flour and strong white as I haven’t been able to get hold of any others in the current climate.
Although it’s quite boring , I like to use a strong white organic flour ,preferably locally sourced and well made , it’s very natural and I think a plain sour dough let’s you experience the versatility and complexity of your creation! Simple is best!
Emmer, Rye and Spelt for me. Always love the taste of these incorporated into a sourdough!
I love rye as my husband grew up with rye bread but also plain white as I manage to nab a small amount of wheat when the field behind my garden is harvested and create my own utterly homegrown breakfast with eggs from our chickens
I have recently started making sourdough as a way of helping my anxiety during lockdown and although i am far from being able to master the technique I’m loving the process and it really helps. I’m using strong white flour as that is what I’m able to get hold of and am looking forward to trying strong whole meal flour too. Also, I want to make sourdough french sticks.
I am at the beginning of all this sourdough alchemy, and I’m enthralled reading about all the options in this thread. I haven’t yet ventured past strong white and wholemeal, although I added a handful of soaked oats the other day which gave a nice texture.
Having been in lockdown, like everyone else baking has been such a good way to help keeping sane.
As it’s been so difficult to find flour at the stores, anytime I see one I grab it even if it’s a different type of flour, though made me learn a bit more about them. I’ve been most shocked with plain flour, as I never thought I could successfully make a sourdough bread with it. However wholemeal is what I’ve been mostly using which seems to have lots of protein in it.
I have only just started making sourdough at the moment I am using a strong bread flour from our local mill Marriages. I have a mixed grain flour I am going to try next.
I am at an entry level of bread baking journey and I am only just discovering different types of bread flour! I have only tried wheat flour and wholemeal flour and that is the only flour available to me at the moment.
I love to bake with spelt and rye as they add a note of interest and depth of flavour.
I have been baking daily for the last 16 years and love all types of bread.
Some of my favourites are using malted seeded or rye flours.
I have tried sourdough several times over the years, but because of the availability of yeast over the last few months, it has re awakened the desire to make the perfect sourdough loaf.
I’m amazed by plain flour. Something that tends to be sat at the back of our cupboard, has recently been used in no-knead sourdoughs and even pasta recipes when we can’t get hold of 00 Tipo.
We’ve had some great loaves of bread from 12 hours of proving and much more with the humble plain flour.
I have been baking with any flour I can find including chapati flour and dream of getting stone ground white and wholemeal flour. I used to use Bacheldre mill flours but I think that milk has closed.
I live 8miles away from any shops in rural north east Scotland. I have been baking with any flour I can find and dream of getting stone ground white and wholemeal flour. I used to use Bacheldre mill flours but I think that milk has closed.
I love to use spelt, rye, oats with the occasional barley, Ekorn and polenta!
Often wholegrain but can’t beat a white loaf every so often!
Xx
I tend to bake my sourdough with mostly white bread flour and some wholemeal and some spelt. I’d love to experiment more with other flours but worried how my sourdough will turn out!
I enjoy baking with spelt as it has a wonderful flavour, great nutritional value PLUS my husband, who suffers from Crohn’s disease finds it more digestible & gentler on his guts.
Hello. As a child , I was not keen on rye sourdough bread which my mum used to buy but now really enjoy baking and eating rye bread for its richness of flavors. Ancient grain especially when stoneground are also delicious although quite difficult to use in sourdough bread I found as they respond differently to modern hybrid wheat to hydration, fermentation . Any grain is good to learn to bake with !
Rye flour! Had never baked with it before but after tasting the best ever rye and dark chocolate cookie at a local bakery I had to try make them myself. Fair to say the cookie game in my eyes has changed forever, rye cookies for life.
I love using rye flour – I have very happy memories of the rye bread in Finland where my mum is from.
I’m new to the baking game but loving strong white at the moment, experimenting with rye and wholemeal spelt with some mixed but tasty results!!
Love using Gilchesters strong white flour, not just for my bread but also for pastries, scones, cakes… it does have a distinctive flavour.
Emmer flour is also a must in my cupboard!
I wish I had access to more flour, however I have been lucky to find a local company who sells bread flour and whole wheat flour. Today I have added mixed seeds to a loaf for the first time. ?
Rye flour in combination with sprouted grains is my absolute favourite for a lovely juicy loaf of happiness, and my bagels love a good mix of strong white and whole meal to make them shine on the breakfast table.
So I use my local mill to source my flour (Greens Mill, Nottingham). Lockdown has led to a shortage of white flour so I have started making use of organic Wholemeal Spelt.
I’ve found adapting to it quite difficult, especially when managing hydration. But with each tweak I’ve managed to get some amazing results! Not only is wholemeal spelt super tasty, it is also a lot better for you than traditional loads (spelt is more easily digested than wheat flours).
I’ve just started making sourdough. I’ve just made my 4th loaf. I like a mix of white and wholemeal but to be honest that’s all I can get. I’m looking forward to trying other flours. I split my starter this morning and gave half to my friend along with some white flour and some wholemeal flour. I’m looking forward to seeing the results of her baking. She told me her sister-in-law wants to get some of the starter too. It’s spreading!
I use a base of strong organic flour then mixed with spelt, rye or wholemeal. All organic. I do like a biodynamic flour too.
I enjoy the more rustic flours. Currently learning again and producing foccacia from any available flour!
I started baking sourdough a couple of months ago using a combination of strong white flour and dark rye. I love the versatility (and softness) of a good strong white flour. In my latest loaves I used it in combination with mashed potatoes, and got my best rise yet! Hooray!
I like to bake with rye, wholewheat, spelt and einkorn. For the flavour!!!
I love a strong whole wheat flour, the flavour is just my absolute favourite. The extra gluten helps keep it a little bit fluffy but not too much so.
Strong Canadian flour for sourdough. I like the effect of the extra protein for the slow ferment.
Spelt! I love the elasticity it adds to the loaf. Definitely noticeable at 10-15%
I love the versatility of a good strong white bread flour but enjoy experimenting with adding different proportions of wholegrain mixes.
I’ve recently started making bread products with plain flour as I’ve not been able to get hold of strong bread flour and I’m pleased with results. From bread rolls, crumpets and cinnamon buns!
As a sourdough novice I am sticking to good old strong white bread flour as it seems to yield the best results for me!
i have only just started my sourdough baking journey, after previously being a dessert baker. so i must confess that i only have experience with white and whole wheat flours. i would love to try my hand at rye or spelt as well, but hopefully that will come with time!
I am new to baking bread. Just started my first starter for sour dough bread. I have only been able to get hold of strong plain flour, so until I can get hold of different flour I don’t have a favourite . But I love rye bread so I will be buying rye as soon as I can get hold of it.
Been trying to use a lot more local British wheat, the 85% extraction white from Yorkshire Millers. Gilchesters white and trying to source some Worsbrough mill white as I’ve heard it’s amazing.
Strong white flour is my favourite! Love it for the base for all mg sourdough experiments. A good white flour can tate so buttery! Love it.
I am new to baking bread. Just started my first starter for sour dough . I am just using what I can get hold of at the moment. But looking forward to using Rye and a hood quality strong bread flour.
I am an absolute newbie in baking bread at all. So far I experimented with few different flours and grains but my favourite seems to be a Rye&Einkorn combo for smorrebrod. The outcome is a super rich and flavourful bread but best part is that it doesn’t need any kneading which I am not that good at yet.
I’m new to Sourdough so would love to learn more and I’ve only used Strong Bread flour for baking bread.
I like experimenting with adding buckwheat or maize flour to my regular batch of strong white.
I love, love, love spelt flour. It’s nutritious, healthier than ordinary wheat and tastes like nuts! It’s amazing how we can bake bread which is both tasty and nutritious.
I love baking with Canadian strong white flour, as my starter just loves it and becomes very active when I feed it this type of flour. I jumped on the sourdough train during lockdown as my favourite local baker stopped baking due to health issues so I needed some bread. I am long from perfect but did manage to bake some decent loaves and baguettes! Yum! I would love to be chosen to win the membership as I can’t afford anything of that’s sort thanks to coronavirus costing me my job but hope to use this free time for learning now 🙂
I am only just getting started. I went o a bread making workshop some years ago but looking after a little one meant I didn’t have much time. I have held off buying a bread maker as it seems right that the process should be slow and by hand. I’ve just used white and spelt, been unable to get my hands on rye to make a sourdough starter but that’s my absolute favourite bread!
I am new to sourdough baking but took it up after my late Grandmother gave my mum her ancient starter. I have tried buckwheat, as well as rye (which came out like a damp biscuit) and finally settled on a mix of whole grain and white. Nothing like the feeling accomplishment and pride after a fresh warm loaf emerges from the Dutch oven. In this bizarre and lonely times it’s nice to get excited over something as small and mighty as a grain of flour.
I love dark rye because it’s so so tasty and full of flavor – even writing about it makes me drool ?
Rye or spelt. I love the addition in a good sourdough for the extra earthy taste! Also you cant beat rye and chocolate !!
My favourite recipe is a combination of Canadian white with a little bit of emmer flour. It creates a lovely creamy texture and earthy flavour.
I love baking with einkorn flour because of the deep nutty taste it brings to a sourdough loaf. I usually make it about 15% of my recipe. I’ve also been experimenting with khorasan flour recently.
Love the earthyness & nuttiness of Rye flour and the colour it gives to bread.
I’ve 0nly ever baked with supermarket flour, I’ve tried sourdough a few times but I’ve never had much success. I’d love the opportunity to try and bake with a smaller batch flour and experiment with different flavours and textures.
Just begging my sourdough adventure and as I’ve recently been diagnosed with IBS, am trying to feed my whole family with different tastes and limited by what’s locally available I’ve been using pizza flour. I would really like to know more about how it all works as a scientist at heart it’s becoming a wonderful edible experiment.
I love the taste of a high quality rye flour, but can’t beat an unbleached white bread flour for its versatility!
Spelt! I avoided it for so long as I thought it would be stodgy, but a little extra TLC and my loaves are gorgeous!
My favourite mix is 30% Rye flour and 70% Strong Canadian white flour
I enjoy using rye in combination with other flours! it adds so many dimensions to a sourdough loaf 🙂
also great by itself for other uses
Recently I’ve been enjoying khorasan too
I’m a big fan of adding oats, oat flour, or porridge to my sourdough. I love what it does to the texture and taste of the bread.
Just getting back into baking sourdough bread. Currently like using a mix of half wholegrain and half white.
I like to use spelt , rye and organic einkorn flour. Since learning sourdough my children wont touch anything else. So learning different types and the whole process of sourdough would be amazing not just for my family, but my career as a chef. Another technique to pass on to my junior chefs.
I like malted grains and working with rye. My 4 year old daughter and I are discovering the joy of bread baking and are looking forward to trying different types of flour.
I love rye for my starter it makes it so active and alive. I love wholewheat for the smell from the oven when cooking and that toasty taste you get when eating. I also love spelt it makes such a tasty loaf and I really want to try einkorn!
It’s a long dream to learn to bake sourdough bread ?
So far I have only made soda breads, with whole meal flour. In other baking I use Einkorn and Spelt flour too.
I love working with rye, and the enriched flavors and colours it produces. It’s also good for my gut.
I like a strong white flour but love adding seeds, or eg purple sweet potato for variety and nutrition.
I find using wholemeal flour gives me the best results for flavour and nutrition that my whole family enjoys
Just beginning my journey so following your book for guidance. Experimenting with a mix of strong white & rye, to provide some airiness & hint of depth with the rye.
I’m making my very first sourdough this week as my starter will be ready tomorrow. I can’t wait , I have a wool oven and love using a strong bread flour for my pizza and bread, but now since making the sourdough starter I have used rye flour for the first time and am enjoying that as well.
A mix of 40% Einkorn, 50%Realforte with remaining 10% rye. The rye is a base note and provides an earthy taste to the smooth and aromatic Realforte, whereas Einkorn is lively and yields a good chew. The crust is robust and and high hydration (80%) helots to result in an open crumb.
I am a new sourdough baker as of quarantine!! I have been baking with any flour I can find on the shelves, but I am looking forward to trying out new flours when I have access!
My favourite flour to bake with has to be an organic wholemeal. Always produces a great flavour full loaf
I love a mixture of rye and wholegrains. I have a successful sourdough starter but I haven’t really cracked the perfect loaf yet. I do make very tasty bread but I’d really like to improve things.
A dark rye or a kamut flour are my favourite. Rye for its sticky-ness and kamut for the nutty flavour and the kind of crumb it produces!
Wholewheat and added malted grains is my favourite bread combo for nutrition and taste – I love a malty flavour
I haven’t ever really thought what flour I like best….I like them all…what’s not to like….?
Being a long time lover of cooking and using good ingredients where I can but almost always making it up, baking and following recipes is a new venture for me. When I plan a bake I look for organic flour as it’s good for the planet and good for the gut, just as it’s meant to be. My flour usage is limited so far to stonegrounds whole meal, strong white and buckwheat. I’ve just bought a bag of spelt which I need to find a recipe for. I’m also quite excited to try my hand at baking a loaf in a cast iron pot recently donated to me from my mother who can’t lift it now because of her arthritis. Einkorn and Emmer and Teff are flours I’m interested to explore also. Lastly I would like to make my own sourdough starter and am interested in the idea that what I start it with may give different character to bread made with it. I could be wrong. Anyway, there’s a world to discover in this and I’m excited!
Very early in my journey, probably less than 20-25 loaves so far. Not always wildly successful but there’s progress and I’m persisting. I added about 10% spelt to a loaf I made the other day and it’s probably the best tasting one I’ve made yet. But right now I’m mostly happy with white. Not supermarket bleached white flour, organic and unbleached. Learning to make real bread after growing up eating kingsmill etc, is a big deal to me.
My favourite is organic stoneground white flour. Fresh and versatile to make all sort of bakes! 🙂
Khossaran – adds beautiful yellow hue to the dough and sweet nutty flavour which is even more enhanced after toasting the bread!
I love using buckwheat flour for it subtle nutty undertones. Full of fibre, adds a wholesome quality and I love using the groats in a granola. It also means anyone GF can enjoy the bake.
I’m relatively new to sourdough and love classic white as I’m learning to understand the dough. But the best tasting loaf I’ve made so far has been with Light Malthouse Flour, absolutely in love with it.
I use whole wheat flour to make sourdough bread 🙂
I love using local wholemeal flours; Scotland the Bread, Mungoswells and Gilchesters, along with adding some spelt, khorasan, einkorn
Full extraction anything farmed with a progressive ecological mindset; healthy delicious future bread for all.
I normally use Canadian strong flour but recently I add 20% of spelt flour and enjoying the amazing flavour of the spelt.
I’m currently using Doves Farm Strong Bread Flour as it’s the only thing I can get a hold of; would love to play around with some stone ground. I enjoy making sourdough with Golden Linseeds and Soy as it reminds me of sourdough back in Australia and best toasted with Vegemite 😉
I love a good whole wheat flour. I love the depth and variety of color and flavor whole wheat adds to a sourdough loaf.
Baked my first loaf last week using rye, looking to experiment with different flour mixtures
I love baking with spelt flour as i’m sensitive to normal wheat flour and spelt had a wonderful subtle flavour!
I absolutely love dark rye for the complexity of flavour it brings, I’ve found that paired with dark chocolate and espresso it makes the most fabulous brownies and seems to bring out the best in both of these ingredients.
I always come back to a light rye, definitely my favourite
Wholegrain.. nutty flour.. really makes my day…. after 10 steps I can taste it.. feel it and enjoy it .. every piece of it melt my heard!
I love baking with rye and wheat normally and rye is probably my favorite for flavor, but I have been getting creative during corona times. We had a bit of a flour shortage for a while so I got to try a few gluten free sourdough loaves and was pleasantly surprised! Rice base + quinoa, sorghum, oat and flax! It’s just fun to experiment!
My favorite grains to bake with are a blend of gluten free grains. I have been however very interested in trying to work sourdough into my diet.
Spelt! It adds such a unique element to so many bakes. I have to use it sparingly so I keep the “surprise” factor it. For pancakes my girlfriend makes spelt it that special element I can’t see pancakes without ever since!
Spelt! It adds such a unique element to so many bakes. I have to use it sparingly so I keep the “surprise” factor it. For pancakes my girlfriend makes spelt it that special element I can’t see pancakes without ever since!
I love exploring how different flours work together – a bit of this flour and a but of this one. The aim is always to get a balance of the flavours – real magic making ?
I just started baking recently, but lately I’ve been using stone ground whole wheat and really like the texture and flavor it gives!
I love using Spelt flour for the nuttiness it brings to my bakes. I’ve also just started experimenting with Einkorn which has been really fun! Not been brave enough to use it in my sourdough loaves yet… need to get a bit better first before I start freestylin’ !
I think there’s really something special about buckwheat, especially for a bit of something different with Cookies, it adds depth and texture. But then, good old, stone ground white is such a baking staple!
I love all flours, especially stoneground, organic, fresh flour. Flour is full of possibities, ideas, dreams, it is history held in the hand. It nourishes and comforts, it is my past, my present my future.
I am very new to sourdough, and indeed bread baking. Lockdown has given me the opportunity to learn and practice a bit more. So far I have only been able to try stoneground strong white and whole meal varieties. I would love to win this prize to learn more!
I’m a newbie so only getting started with traditional strong white bread flour! Hoping to learn more!
I am still a beginner baker. My favorite flours to bake with are red whole wheat and rye. They are my favorite flavors. I like to use ancient grains as much as possible and use less white wheat. For health reasons. But oh does white flour make a beautiful fluffy loaf! I haven’t tried focaccia yet but I have been following some beautiful art work bakers that decorate them so lovely, I can’t wait to make my own. I have been following sour dough school for two years and bought their book. Using their book is how I learned to bake the bread. Taking the online course classes would be a dream!!!
My fave grain is rye as just the smallest amount transforms a white loaf into something delicious
To be completely honest I have only just started baking sourdough – literally in the last few days!! But I know that I have really enjoyed sourdough made with Khorasan flour when I have bought it in the past.
Although I am hoping I won’t have to buy it again if I’m successful in making it!
I love a good organic rye flour for flavour and also the rustic look!
I love the combination of dark rye and stone ground bread flour. It just tastes like heaven. The lockdown situation made me think about bread like it’s a piece of science and lots of love, not just something which you quickly grab at the supermarket.
I have an autoimmune disease and have been trying to avoid gluten for a bit, so I’ve been really enjoying playing around with oat flour and almond flour 🙂
Im mostly using whole wheat flour these days. Waiting on delivery of an order of rye. Wee!
This lockdown has turned me into a sourdough starter mummy! I never knew what joy could come from flour and water. Baking with sourdough has taught me perseverance, patience and has made me slow down and take heed of much slower and simpler times.
White spelt – love the taste & love the idea that it’s an ancient grain.
Any rye – again love the taste & the feel of the flour.
Love the flavour and texture of Beremeal. A slice straight out of the oven with butter…!
I love spelt flour, it has a great flavour and is easy to work with.
I love the way the fermentation brings out the depth of flavour in wholemeal flour. I’m relatively new to baking, and Gilchesters was the first flour I ever purchased, from the independent farm shop in Scotland where I work. I bought Gilchesters white flour too, and I like that it is unbleached. Breadmaking is unbelievably addictive and satisfying, I’m hooked now and going through flour like no-one’s business!
That’s a tricky question to answer and I can’t say that I have a favourite, as I rarely bake breads with only one type of flour. They all have such different characteristics and flavours that it’s impossible to choose. I love the earthy flavour of rye and it would always be my go to pick for sourdough starters. I also love a dense rye loaf and smørrebrød is never a bad idea. I love spelt for its light nutty taste and versatility. It makes a beautiful loaf and gives a plain bake a more complex flavour. Wholemeal is dependable and tasty, and I could not live without strong white bread flour, the foundation of most bread!
I have been having fun with spent grain and durum flour. Both great in pizza dough. Taste are so unique!
My favourite is white spelt – there’s something about the nutty flavour. But I also can’t resist any light and freshly baked bread with typo 00!
I love to mix strong white flour with wholemeal. I use 2 parts white to 1 part wholemeal. The texture and colour the sourdough gets is just beautiful!
wholegrain is nutritious
It has to be rye! It reminds me of my childhood and days spent with my grandparents ?
Wholemeal wheat is my favourite, full of flavor.
I like to sift my rye to sneak “white” rye into my country loaf. It’s the only way I can get my 3yr old daughter to to eat some nutritious bread. She loves sourdough but she’s suspicious of anything that looks too much like whole meal!
I am using now strong bread flour, hole-meal bread flour also dark rye flour. But you know how is with the baking l always look to try something new… now I am at beginning and I feel like I am captivate more and more.
My favourite types of flour are Spelt and Emmer because of the sweet, nutty flavours. Have to be organic too because with that and ancient and stoneground flours I’ve found to be key to better gut health and the holistic benefits the micronutrients have. It’s been a really effective way of introducing a wider variety of grain into my own diet and that of the family. I started by making simple loaves using organic white flour, progressed to wholemeal and then started with simple spelt recipes. I then began purchasing some from Gilchester Organics on recommendation from a sourdough baker I got chatting to once at a neighbour’s party. I’m a novice with sourdough and would dearly like to become more expert at this. Again, for reasons to do with taste and texture and most of all better gut health.
My current favourite to bake with is Emmer because of its distinct flavour and how nice it is to work with in terms of dough texture, feeling and development.
I’m a beginner, so mostly using white and wholewheat flour. I have tried spelt though and I love the depth of flavour and nuttiness it gives to the bread!
I just discovered Turkey Red from an Amish farm here in Ohio. It is so different from the grain I’ve been milling for 20 plus years. I like to blend it with Korasan Kamut.
I have used spelt for sometime and am now experimenting with emmer, which has a wonderfully nutty flavour. It is great in bread but makes superb crisp biscuits (think brandy snaps only so much better) and also in sourdough crackers. A superb discovery.
I love malted flour and multicereal!! They give a special taste and texture to the bread.
always wholemeal. I love using wholemeal and long fermentation for maximum flavour. the challenge is always keeping the sourness low enough so that you can really taste the grain as I only use sourdough. 100% wholemeal sour to me is bread in its purest form.
Please help I can’t find 100% wholemeal spelt recipe anywhere. It starts off good and then becomes stringy and sticky.
Hi Sarah. We recommend using a tin for a 100% wholemeal spelt recipe rather than baking a boule, it helps give the loaf shape and should make it easier to manage.
So new to sourdough baking but so far enjoying the simplicity of trialling timings and temperatures with an organic stoneground white flour from our local mill and the recent excitement of trying out their diastatic malt four!
I am very new to baking sourdough. I have been using strong white bread flour and plain flour as these are all I can buy at the moment. I am definitely looking forward to trying organic flours having watched Dr Wilkinsons video.
At the moment my favourite grain is wholewheat as it give such a wonderful flavour to the bread and pairs so well with seeds when I fancy. I’m also quite partial to spelt at the moment, but I’ve been having more success with my wholewheat structure and flavour, hence it being my current favourite!
I love Solina wheat! It is an ancient grain cultivated in the mountains of Region Abruzzo, central Italy. It is a very rustic wheat resisting to harsh temperatures, adapting also to not very fertile lands, and particularly suitable for organic farming. What I love about it is the perfume that enters my kitchen when I open the bag. It is something I hardly ever experience with other flour varieties. It makes me feel happy and truly connected to the baking I am about to do.
My favourite grain is rye. I love the way it works with sweet recipes like apple cake and I have fond childhood memories of pumpernickel toast slathered with butter. I love the versatility of spelt as well.
I’m not sure if I specifically have a favourite type of flour. I like to assess each individually and decide how they are going to contribute to my dough. All flours seem to have a special talent. Sometimes it’s strength, extendability rich flavours, colour, elasticity…. I love how they constantly keep you on your toes, continually forcing to change your methods and philosophy. Making consider things you would never think to, such as impacts of acidity, enzyme activity, oxidation, milling techniques, agricultural practices and growing locations. So many factors that turned this hobby into an obsession.
Rye, rye and rye, preferably stoneground from Gilchesters! It smells and tastes of fresh grass and adds an interesting flavour to your bakes. Super versatile too: can mix in a wee bit to any recipe or go for a hearty 100% rye loaf (preferably made with beer and seeds). Best of all, Dr. Wikinson tells us rye is a super food full of immune boosting nutrients. Go rye!
I started my sourdough journey very recently by making my own starter. I have become obsessed with bread making. It is keeping me busy in a very strange time. I am finding it deeply therapeutic and has helped me deal with my growing anxiety. I don’t currently have a favourite flour. Being German I LOVE a wholesome nutty seedy sourdough bread but also enjoy the classic white. I enjoy learning with every new loaf and look forward to see how this journey will pan out. I sold my first loaf to a friend of a friend yesterday and it was unnerving but so rewarding when I received a picture and the most amazing feedback.
I like to use different flours for different breads! For yeasted dough I might use malted flour, or strong whole meal with added spelt and grains or seeds, and for sourdough- which I still find a challenge, strong white and rye mix
I am Italian living in the UK since many years. I am a sourdough baker (100%self taught thanks to books like the sourdoughschool’s) and passionate about fermentation and gut health.
In the south of Italy there is this splendid tradition of baking solid and fragrant breads with durum wheat flours and pasta madre. I love working with high hydration doughs and I find fascinating how durum wheat interact with water in its own particular way. I love using a 10-15% of heritage durum wheats flour in my recipes. One of my favourite is an ancient grain from Sicily and it’s called ‘tumminia’ It gives the bread a scent and a nutty flavour that I can compare slightly to korasan but it’s not, it’s indeed very specific. I blend my Italian heritage durum wheat flours with organic British milled grains, like very coarse stoneground wholemeal and dark spelt or wholemeal einkorn. In my romantic soul I feel like I’m mixing my Italian heritage with my British everyday life. I love mixing fours and experimenting with textures being constantly inspired by Vanessa’s wonderful techniques of sprouting whole grains and using floral blends. I know I have a whole lot to learn and to discover and I am so grateful of that!
Stay safe
Enrica Fermentita
I love spelt flour, which I always add to my breads to give them a bit more Flavour. It reminds me of a bread I used to eat as a kid.
I’m fairly new to breadmaking and am getting obsessed. The farmshop I work in sells Gilchesters and when I started breadmaking I bought a bag of white and a bag of wholemeal and loved the flavour. I also like the fact that their white flour is unbleached. I love the complex flavour of wholemeal sourdough, and it feels very nutritious and easy on my tummy.
I love using spelt in my bread. The nutty flavour is so delicious!
I am stuck on white but my husband absolutely loves rye! I’m still a beginner but am excited to dive deeper!
Spelt! I love the flavour and the balance and the texture. I am just starting out with sourdough, I have read Vanessa’s book from start to finish and I am fascinated to keep learning, what a wonderful world to enter into.
I’m really new to baking sourdough and have only made a few, however I love working with Rye flour as it has so many nutritious benefits. Can’t wait for the journey to continue to use it in different ways!
I have baked bread for many years using a variety of flours. My current favourite is a mix of rye and spelt (sometimes with 1/4 of white to lift it a little). I have recently begun to explore sourdough bread and a jar of starter is sitting in my kitchen. Day 4 and all good so far!
Knowing the provenance of the flour I use is very important to me. Organic – always- and from a source where the farmers care for their crops and tend their soil with sustainability rather than constantly depleting it. Understanding the process that these farmer go through, and why it is important to them, is wonderful. I love reading blogs, seeing pictures and hearing of their challenges and successes! They start the creative process and I finish it with (hopefully) a perfect loaf!
I use organic flour from Shipton’s and love using the strong white bread flour base which l generally add a third of what l may have rye, whole meal or the mixed seed blend. I am new to Gilchesters flours and looking forward to using their flour next and being a bit more experimental! And travelling the Sourdough Road 🙂
I adore rye and spelt flour. Reminds me of my grandparents house in wales, cooking from an old iron wood burning stove in the kitchen. The smell, the history the memories…
I like to mix some oat and wholegrain flours together. A lovely flavour and texture – though at the minute flour is hard to come by so a bit stuck with using whatever I can get my hands on
I’ve just started baking with Gilchesters Emmer flour. It’s beautiful – nutty and sweet. I’ve had success with 50% Emmer and 50% white, and I have some 60% Emmer loaves in the oven right now. Einkorn is next on my list to try!
I love spelt flour both wholegrain and white. It is such a versatile grain that produces great results in breads, but also in lighter bakes. I love it for its nutty, complex flavour and also for the fact it is healthier for the gut than other flour types. It is a starting point for all my breads as I have used spelt wholegrain for my sourdough starter which I feed with spelt wholegrain flour and bake with twice a week. It is only young – a month old starter, but producer nice breads with whatever type of flour I manage to get hold of these days.
I’ve only just started with sourdough so very much a newbie. Struggling to get flour in shops so baking with whatever I can get but hopefully will have more idea as I get better.
I’m a novice home brewer and home baker and I love working with stoneground organic flour, spelt and rye. I love the nutty flavors and having higher nutrition content. Often I will mix in spent grain from a brew session to increase this character.
Hello, I’m just starting my sourdough journey and experimenting with Strong White Flour. But I have also starting incorporating whole wheat flour now. With the shortage of flour, I am using what comes by. Sometimes it works and sometimes less. But I have found that toasting any slice of sourdough bread will always give it a magical delicious crunch so there is never any waste. Learning and loving it.
Safe wishes,
Sonia
I love baking with 100% Wholewheat Strong Flour. It gives the bread that irresistible wholesome flavour and character.
I like a mixture of wholewheat and white flour, sometimes a bit of spelt, and sesame seeds!
I love spelt, just a little percentage and change completely the flavour. It’s also delicious in everything you bake, from cake to bread.
I’ve been baking mostly cakes with white flour type 450 as it is the best for it.
During lockdown I managed to improve my sourdough bread so much – only used white strong flour with a bit of spelt flour (no other flours available at the moment). The flavour of the bread is very good, the best so far, however once other flours are available I will definitely be experimenting 🙂
I bake exclusively with Doves Organic flours, but I’m open to trying new varieties, I love experimenting with my sourdough methods and constantly tweak my process, Gilchesters would be an excellent chance to experiment with alternative flour. I bake 2 to 2.5 kg of bread each week and give some of it away to friends and family sharing the sourdough love in these challenging times.
New to all this, flour is hard to find so current favourite is whole meal, that’s all I have. Hopefully I might find my new favourite flour!!
I love using wholewheat for “everyday” bread, it’s nutty and has a depth of flavour, spelt when I’m looking for a softer crumb, with a more subtle flavour,and dark rye for a rich treacly loaf.
I really like using spelt flour in my sourdoughs. I enjoy the elasticity of the dough when making it and the flavour is delicious.
French T55 for a strong bread game
I’m rather partial to using a combination or wheat and rye flour in my daily sourdough loaf. The rye adds a extra dimension of flavour and generally makes my fairly high hydration loaves a bit more interesting. Bit of malt powder sprayed on the loaf makes for a cracking crust too..
first to say I am in love, I hadn’t heard of Gilchester’s but well remember a turkey we had one Christmas from Sheepdrove and won’t eat any other!!
thank you so much Dr.Andrew Wilkinson for all your hard work and also to all at the Sourdough School for the reminders and reassurance it gets very lonely here in white bread fast food country. I don’t really have a favourite grain but have recently returned to rye and now understand why my body told me to do so!! I a keen to do more experiments and I am interested in learning more about Beremeal. my interest is in using naturally occurring sugars and spent grain and straws et al. can’t thank you enough for keeping me sane today and keeping on learning.
My favourite is probably spelt flour because it’s got a lovely flavour and slightly lower in gluten!
My favourite grains to work with are ancient grains, such as Emmer, Einkorn,Khorasan wheat and the one I use the most Spelt.Spelt has a complex history, I love a loaf to have a story behind it and I love it’s nutty flavour, it’s share of vitamins such as numerous B vitamins, D vitams, rich in fibre and other nutrients, but first and foremost for it’s extensibility. One of the Sourdough loaves I enjoy making the most is made from freshly milled Spelt, Rye, home made non-diastatic malt buckwheat and to this I also add some percentage of organic stoneground strong white flour (60%)to give it that lift and lightness. The beautiful thing about stoneground flours and freshly milled flour is not only nutrients and fibres available in it but the natural sugars that come out during the baking period and create that dark varnished crust,the creamy cappucino coloured crumb and hazelnut taste.
I get all my grains from Gilchesters (because of their baking qualities and flavour), I have never had in the UK such delicious emmer flour as the one Gilchester produces.
Whole meal flour, 100%, for flavour when I bake with yeast or make a crumble. The taste is unbeatable. I add up to 50% white flour for sourdough, and my family only like pizzas made with white flour.
I am an absolute advocate of spelt flour. For many years I struggled with gut health problems but a change to using spelt made a whole world of difference…. and the fact that it makes the most delicious cinnamon buns is completely coincidental!!!
I am an absolute advocate of spelt. For many years I struggled with gut health problems but a change to using spelt made a whole world of difference…. and the fact that it makes the most delicious cinnamon buns is completely coincidental!!!
I make most of my loads with a mix of unbleached organic white flour and wholemeal flour. The wholemeal gives a richer more awesome taste to the bread!
I like whole meal flour for the nutty flavour
I enjoy baking with Rye and spelt flour. Gives a great flavour.
I have been using Red Mill artisan flour and sometime I mix in soMe red mill rye.
I don’t have access to many different flours
Just before Covid flour shortages I finished off a sack of wholewheat flour from a National Trust watermill. So very different than supermarket stuff, light, moist and nutty. I managed to get hold of a bag of strong white “economy flour” and would never have have become a baker if that sticky sweet goop that stuck to my hands and made a bad loaf had been my first breadbaking experience !
My favourite is a dark rye – it provides the most active starter, the richest flavours, and the most beautiful colours.
Although I love plain old white BF I must say that spelt and dark rye have grown on me lately! Just have a loaf made of a mix of them resting in the fridge now, to be baked tomorrow morning! Wish me luck!
Rye for me as my sourdough starter seems happiest with it 🙂
I‘ve recently started baking sourdough bread and I am in LOVE with the whole process!
Being a jewellery designer , I love crafting virtually anything from scratch, understanding the ins and outs. I actually don’t know how I managed without making sourdough before!
Waking up at the crack of dawn has never been so easy! I literally can’t wait to get this bread in the oven for breakfast!
The flour I love the best is rye flour. Being a German living in England, I can finally bring some of my childhood breads to my very own kitchen. It’s magic!
I love rye for it’s depth and nutty flavour and how it nutritious it is!
Whole wheat and malted… love the nuttyness!
I love spelt flour and light rye , gives a lovely nutty flavour.
I like rye flour and spelt for their depth in flavour
I like to bake with wholegrain – it is heavier, healthier and tastes better. It teaches you patience as you have to pour your heart into it and give the dough time.
I’ve been experimenting with different types and ratios of whole-wheat flour and my absolute favorite is a 50/50 mix of rye and spelt. Not only I get the most amazing sourdough flavors and textures but also have great results in the form of a strong crunchy crust. To top all of that, I just love that very singular reddish brown color you will only get from the 100% whole-wheat Sourdough.
I love wholemeal flour – it adds great taste and texture to all recipes ??
Hi Im a relatively new sourdough baker. And adore the nutritional and gut health aspects of baking this bread. Not to mention the taste and the pure enjoyment of baking bread. Im interested in increasing my skills and knowledge. I use Doves bread flour including white, rye and wholemeal. Id love to try some new flours though they be hard to find right now ?
I’ve been using Gilchester organic wholewheat and rye grains for around twelve months now. These are beautiful grains and when milled, produce lovely flours which I use in my favourite sourdough bread baking recipes.
I am a very unsuccessful bread baker thus far. Maybe that’s being a bit harsh. I have made a few tasty loaves. I have been baking for a couple years but never fully invested the time to learn proper techniques. I have a favourite flour which is a malted seed flour with pumpkin seeds, millet seeds and sunflower seeds which has seen some success.
00, ciabatta and semola rimacinata
In differing proportions depending on the dough
And only organic and/or stoneground when it’s available
I’m new to Sourdough. Read loads about it but only just starting the process! Currently using a mix of rye and spelt flour. Looking forward to the outcome!
I’ve only recently started on my sourdough journey. I really like to use a combination of dark rye, wholewheat and white wheat flour. As the rye and wholewheat give great flavour but the white keeps it light.
I’m excited to try spelt but it’s been impossible to get hold of since the lockdown.
After recently discovering the sourdough school and reading through their website I bought a mock mill! It arrived last week and haven’t had any grains delivered yet therefore haven’t had a chance to use it. But I love Gilchester’s grains as they are organic and free of any pesticides. I’d love to have sourdough club membership and I’m sure this would help me learn loads about bread making as well as home milling. I’m particularly interesting in learning more about einkorn as it’s an ancient grain and is apparently more versatile and can be used for both bread and pastry baking!
I love Rye. I find it super forgiving, can make a loaf over days and not knead it! Plus makes great sourdough blondies/brownies and reminds me of good times in norway!!
I am new to baking but due to the lockdown I am learning fast. My favourite is Semolina flour. My partner is from Morocco so breads such as khobz or rgaif’s contain a lot of this
I have just started with sourdough bread baking so experiencing with different types of flour. So far my favorite one is wholemeal and rye flour.
My favourite type of flour to work with is Rye flour. It’s my favourite because of its distinctive flavour it carries with notes of molasses and sometimes spicy.
Organic White Spelt Flour makes wonderful Hot Cross Buns and has been a very welcome addition to our morning breakfast times with a cup of tea or coffee. However the basis for all breads so far has been some form of strong bread flour at 80% mixing with 20% of what ever we have on hand. Barley flour has had a distinct flavour on sourdough breads. I cant wait to work with more organic flours. I’m very interested in Einkorn and Emmer.
Hi, I love the einkorn. It makes beautiful bread and has a great flavour !
I love dark Rye. And a good strong white flour
My favourite flours are spelt flour for versatility and it’s magical quality where it lifts a wicked calorie laden treat into something verging on virtuous in the same way a unicorn lifts the heart of an 8 year old girl, and strong white for its schoolmaster reliability.
I’m just at the start of my journey, but strong white and whole wheat as they have been with me from the beginning as my; patient teachers, inspirations and comforters. Emmer as my new muse… tempting me in to learn more whilst still learning the new boundaries and ways to to get the best out of her…
I started learning to make sourdough about 5 months ago to help with my IBS symptoms and I am totally obsessed! I have only ever used Glichesters and love their whole wheat flour. Sourdough baking has reignited my love for all things bread!
I love rye and spelt for the depth of flavour and nuttiness.
I love a dark German rye due to the dark dense crumb you get.. However my most used is around 12% gluten white which gives me a big airy loaf and ciabbatta!
Love many different flours for different bakes.. lucky enough to dabble with some ancient grains such as Einkorn and Khorasan, love spelt and absolute place in my heart for a strong white. Basically flour, glorious flour.
Just started baking sourdough, using whatever flour I can get at the moment! Looking forward to experimenting with new flours.
I love whole-wheat flour. If cocoa powder were a grain, I’d choose it, but hey ho we don’t live in that world 🙂
I like wholemeal wheat and spelt flour, I usually use a mix of 150g white and 300g wholemeal flour to make a tasty and nutritious loaf.
I am loving spelt flour at the moment, it has a lovely nutty taste and is really nutritious. I have recently ordered some Einkorn flour, interested to see what that is like.
Favourite grain/four type is spelt, light and still excellent flavour.
My favourite flour is a rye type 720 it reminds me of my childhood, this flour was used in the bakery in my back home family town to bake my favourite bread called “Pytlowy”.
I love wholewheat flour, it’s tasty and nutritious
So new to this but the results when I used Stoates stoneground were lush! Since being part of the lockdown sourdough army (but to achieve my goal of practising making sourdough has been AMAZING!) I have loved Doves organic and also Shipton Mill mixing white with the whole grain – it’s whatever I can find. Added in black treacle today was yum
Very new too, but looking to experiment with different types of flour once my starter is ready (his name is Gordon and I’m using with strong white flour). Will probably start with strong white for my first few sourdoughs, but would like to mix it with wholemeal flour too.
I love wholewheat too… Just seems to make everything taste better! ?
I am a VERY new baker but have become of course obsessed . I started with Gilchesters so this is kind of all I know and have absolutely loved learning with it and trying to develop some sort of technique and understanding the joy that is sourdough !