Shipton Mill

Ask the expert

The Shipton Mill baker, Clive Mellum, has helped 100s of people, from home bakers to artisans bake better bread.

Here we are publishing the answers to some of the question that Clive has been asked. It gets pretty technical, but there is lots of detail for those of you that want to dig.

If you have a question of your own, please visit ask a question and we will do our best to get back to you as soon as we can. Of course we'll publish any interesting answers here too!

Your questions answered

  • Currently 3
  • 1
  • 2
  • 3
  • 4
  • 5
I have heard difference ideas on how to set you oven and run the actual baking process; what do you recommend. Read more
  • Currently 3
  • 1
  • 2
  • 3
  • 4
  • 5
Where I can find the equivalence between the German numbering system for flours and the Shipton Mill values? Read more
  • Currently 1.33333333333
  • 1
  • 2
  • 3
  • 4
  • 5
Please recommend a flour for Sourdough and White Bread as you have many on offer and I just want to be sure I have the best one Read more
  • Currently 3.33333333333
  • 1
  • 2
  • 3
  • 4
  • 5
I found some Vitamin C which claims to make dough lighter. Do you have any suggestions? Read more
  • Currently 3.66666666667
  • 1
  • 2
  • 3
  • 4
  • 5
I would like to improve my efficiency in kneading & stretching dough - would a mixer help? Read more
  • Currently 3.72727272727
  • 1
  • 2
  • 3
  • 4
  • 5
Do I need to make any changes to my Panasonic bread machine recipe for Rye bread - I'm using your 'light rye' flour? Read more
  • Currently 2
  • 1
  • 2
  • 3
  • 4
  • 5
Can your organic ciabatta flour be used in bread machines? Would I just add water and oil? Read more
  • Currently 3.66666666667
  • 1
  • 2
  • 3
  • 4
  • 5
I am leaving the loaves to prove on tea towels in a warm place, but finding when I need to move them to the oven they have formed a dry skin and tend to split/crack. Read more
  • Currently 3.88888888889
  • 1
  • 2
  • 3
  • 4
  • 5
I realise no yeast, but what other ingredients? Read more
  • Currently 3.5
  • 1
  • 2
  • 3
  • 4
  • 5
I used to use Molina Quaglia from Italy, is there a Shipton Mill flour you would recommend as an alternative Read more
  • Currently 4.6
  • 1
  • 2
  • 3
  • 4
  • 5
The big, oblong/oval/flatish chewy loaf that has large bubbles in it; the type that goes hard before you've got it back from the bakers. Read more
  • Currently 3.36363636364
  • 1
  • 2
  • 3
  • 4
  • 5
When I don't use my sourdough for a while it has no volume. Read more
  • Currently 3.16666666667
  • 1
  • 2
  • 3
  • 4
  • 5
701 and 704 are too fine and 703 and 706 too course. Please help. Read more
  • Currently 2.84615384615
  • 1
  • 2
  • 3
  • 4
  • 5
Does it play any other role, or should you leave it out altogether? Read more
  • Currently 2.45454545455
  • 1
  • 2
  • 3
  • 4
  • 5
Does develop mean need and is it important? Read more
  • Currently 2.09090909091
  • 1
  • 2
  • 3
  • 4
  • 5
I bought a stock of chestnut flour, which I am looking forward to using, but how do I get the bets out of it. Read more
  • Currently 4.84615384615
  • 1
  • 2
  • 3
  • 4
  • 5
How do I go about part-baking and freezing part of my batch? Read more
  • Currently 1.92307692308
  • 1
  • 2
  • 3
  • 4
  • 5
I would be interested in your opinion about the relative merits of your white and wholemeal flours. Read more
  • Currently 4.5
  • 1
  • 2
  • 3
  • 4
  • 5
We have now had several attempts baking our own sourdough loaves with your mother recipe and each time end up with such a soggy dough that it flatly refuses to rise much at all. Please help! Read more