Shelf Life and Storage
Here's a couple of questions we're often asked: "How long can I keep flour for and how should I store it?"
Tags: Tips
Here's a couple of questions we're often asked: "How long can I keep flour for and how should I store it?"
Tags: Tips
There are a number of different ways to improve your crust, this guide looks at the how and why for a crustier loaf
Ever wondered how to prevent shrinkage when using pastry lined tart cases? Here's some helpful tips.
Tags: Speciality, Pastries, Tips
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?
Tags: Tips
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?
Tags: Tips
We are experiencing a difference in the baked cookie appearance even within the same batch, some have a crackled top
Tags: Tips
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?
Tags: Tips
I was just wondering is the flour you use in your bread fortified at all? If so what things have been added?
Tags: Tips
I have only made and used a leaven once before and I am interested in putting a gap in the process.
Tags: Tips
I am interested in buying strong white flour to use for both the cultures (leaven starters) and doughs for sourdoughs.
Tags: Tips
I have been reading the descriptions of your flours and on one it says "suited for breads which have a long fermentation process".
Tags: Tips
All of a sudden the dough seemed to lose structure and revert to a wet sticky state.
Tags: Tips
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.
Tags: Tips
Using your coarse flour I've got a very tasty loaf using my bread machine, but it didn't rise very well - any hints?
Tags: Tips
I have heard difference ideas on how to set you oven and run the actual baking process; what do you recommend.
Tags: Tips
Where I can find the equivalence between the German numbering system for flours and the Shipton Mill values?
Tags: Tips
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
Tags: Tips
I found some Vitamin C which claims to make dough lighter. Do you have any suggestions?
Tags: Tips
I would like to improve my efficiency in kneading & stretching dough - would a mixer help?
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Do I need to make any changes to my Panasonic bread machine recipe for Rye bread - I'm using your 'light rye' flour?
Tags: Tips
Can your organic ciabatta flour be used in bread machines? Would I just add water and oil?
Tags: Tips
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.
Tags: Tips
I used to use Molina Quaglia from Italy, is there a Shipton Mill flour you would recommend as an alternative
Tags: Tips
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.
Tags: Tips
When I don't use my sourdough for a while it has no volume.
Tags: Tips
701 and 704 are too fine and 703 and 706 too coarse. Please help.
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Does it play any other role, or should you leave it out altogether?
Tags: Tips
I bought a stock of chestnut flour, which I am looking forward to using, but how do I get the best out of it?
Tags: Tips
I would be interested in your opinion about the relative merits of your white and wholemeal flours.
Tags: Tips
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!
Tags: Tips
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% 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.