Here's a couple of questions we're often asked: "How long can I keep flour for and how should I store it?"
Added by: NaomiS
There are a number of different ways to improve your crust, this guide looks at the how and why for a crustier loaf
Added by: johndownes
Ever wondered how to prevent shrinkage when using pastry lined tart cases? Here's some helpful tips.
Added by: Tortepane
I can get a pretty decent loaf with spelt but I find it doesn't handle exactly like normal flour, do you have any advice?
Added by: clivemellum
I am having trouble getting your organic light malthouse flour to rise, do you know any reasons why this could be, can you offer any help?
Added by: clivemellum
The important function of resting a dough when making bread explained.
Added by: johndownes
We are experiencing a difference in the baked cookie appearance even within the same batch, some have a crackled top
Added by: clivemellum
My loaves have started to stick, what am I doing wrong? I liberally dust them with flour. Am I leaving them in too long, is the dough too wet?
Added by: clivemellum
I was just wondering is the flour you use in your bread fortified at all? If so what things have been added?
Added by: NaomiS
I have only made and used a leaven once before and I am interested in putting a gap in the process.
Added by: johndownes
I am interested in buying strong white flour to use for both the cultures (leaven starters) and doughs for sourdoughs.
Added by: clivemellum
I have been reading the descriptions of your flours and on one it says "suited for breads which have a long fermentation process".
Added by: clivemellum
All of a sudden the dough seemed to lose structure and revert to a wet sticky state.
Added by: clivemellum
The recipe I used was basically 1 tsp yeast, 320 g of strong white flour, 80g of chestnut flour, 15g of butter, 1 tsp salt, 290 ml of water.
Added by: clivemellum
Using your coarse flour I've got a very tasty loaf using my bread machine, but it didn't rise very well - any hints?
Added by: clivemellum
I have heard difference ideas on how to set you oven and run the actual baking process; what do you recommend.
Added by: clivemellum
Where I can find the equivalence between the German numbering system for flours and the Shipton Mill values?
Added by: clivemellum
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
Added by: clivemellum
I found some Vitamin C which claims to make dough lighter. Do you have any suggestions?
Added by: clivemellum
I would like to improve my efficiency in kneading & stretching dough - would a mixer help?
Added by: clivemellum
Do I need to make any changes to my Panasonic bread machine recipe for Rye bread - I'm using your 'light rye' flour?
Added by: clivemellum
Can your organic ciabatta flour be used in bread machines? Would I just add water and oil?
Added by: clivemellum
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.
Added by: clivemellum
I realise no yeast, but what other ingredients?
Added by: clivemellum
I used to use Molina Quaglia from Italy, is there a Shipton Mill flour you would recommend as an alternative
Added by: clivemellum
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.
Added by: clivemellum
When I don't use my sourdough for a while it has no volume.
Added by: clivemellum
701 and 704 are too fine and 703 and 706 too coarse. Please help.
Added by: clivemellum
Does it play any other role, or should you leave it out altogether?
Added by: clivemellum
I bought a stock of chestnut flour, which I am looking forward to using, but how do I get the best out of it?
Added by: clivemellum
How do I go about part-baking and freezing part of my batch?
Added by: clivemellum
I would be interested in your opinion about the relative merits of your white and wholemeal flours.
Added by: clivemellum
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!
Added by: clivemellum
If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.