All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
Total: £0.00 item
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Log in to My Shipton Mill to manage your orders and your online experience.
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
... et voila!
Ingredients
100% hydration starter 140g
400g Shipton's 105 and 603
240g water
salt
Method
Make the dough. Fold forever (every half hour for four hours and then hourly for three hours)...and voila! Breadmaking, especially sourdough breadmaking is addictive and wonderful.
Added by: patriciar
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Borodinsky Traditional Russian Rye Sourdough- Yeast and Wheat Free
Cornflour Sourdough
Lisa K's Organic Sourdough Rye Bread
Sourdough Pain Au Bacon (2 loaves)
Nigella Seed Sourdough 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.
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.
Great looking bread! Of the 400g flour what amount of each flour did you use please? Any more details you can give re proving times in the method? Thank you
Jash 18 October 2016
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