Our Focus on - the easiest way to make bread ever has certainly caused a reaction. Some people don't like the whole idea, but loads of you have given it a go and, we hear, have had some excellent results.
It's great when people get in touch, either to ask questions or to give us their ideas or take on things.
I hope those ideas are useful.
And thanks to everyone who gave a star rating to our recipes, it certainly helps people see which ones work the best (click to see the recipes). Next time, please add a comment too - that way we can all benefit from your experience.
We have had 2 outstanding contributions: first, from Alec Tunbridge, who sent us these great pics (click here to see Alec's album).
And secondly from Sasha Clarkson (click here to see Sasha's album).
We were so impressed with these pics that we have decided to give a £25 Flour Direct voucher to the person who makes the best contribution to our online efforts each month. No surprise that we 2 winners this month - well done Alec and Sasha and thanks for the pics. We'll be in touch with your vouchers shortly.
So get writing recipes, taking photos, tweeting, posting on Facebook or emailing us with your ideas and you could get the £25 voucher next month.
This email has generated a lots of debate and interest, not least here at the mill! The 2 simple ideas, whether used together or on their own, started me experimenting. I love the results I get on the no knead method and can make a loaf with about 3 minutes of hands on time.
And that's inspired me ... I'm now baking a wider range of bread, as well as baking more frequently. I hope it did the same for you.
Added by: webmaster
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“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.