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Help me identify the flour to meet my requirements?

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I am interested in buying strong white flour to use for both the cultures (leaven starters) and doughs for sourdoughs. According to Jeffrey Hamelman ('Bread'), the flour I need has a protein content of somewhere between 11-12% and contains no additives (especially ascorbic acid/vitamin C).

I've looked at your website and confess that I'm confused about which flour meets the requirements.

Could you please help me identify the flour that meets these requirements?


For my white Mother I will always use the Organic white No 4s, as it has the tolerances I need and as it is Organic. There are no pesticide residues in it to retard the natural yeasts. 

I will sometimes vary the flour for the main dough depending on the flavour and texture that I need to make, but it will always be Organic I use when possible. 

Hope this helps. 

Happy Baking!

Added by: clivemellum

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Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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