All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
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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
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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.
This is sourdough pizza, that ruin for us eating pizza anywhere in restaurants. It maybe need little bit of time with planning due to fermentation time but it is worth it
Feed your starter by taking 10g of active mother starter and add 60g of wholemeal flour and 40g of filtered watter. Leave it on side so it doubles in size.
Main dough for 2-3 pizza I make 2 pizza out of it.
Ingredients
420g of white italian shipton mill flour
40 g of wholemeal
40g of semolina
330g of filtered water
10g of salt
Method
Mix all of the flour with 300g of water and leave it on side for 1 hour. After that add the rest of 30g water, 10g of salt and 100g of starter and kneaded really well. I use the kneading machine for 10 min on mid/high speed. I would usually prepaired this dough in the evening 2 days before I would like to eat pizza. So once I kneaded dough i would put it in fridge to slow down fermentation next day i would take it out of fridge let it warm up to room tempreture and than make 4 series of stretch and fold in space of 2 hours, leave it 2-3 hours on the side and than back in fridge, till next day when I repeat the stretch and fold process and than put it bacik in fridge till next day when is ready to make pizza.
I have made pizza aswel after only one day in fridge and stretch and fold proces but the taste and puffines of pizza was slightly different.
I also make my own tomato sause which I cut red onion blanched than add tomato tin, 2 cloves of crushed garlic and once all simmered down I will blendid with while bunch of basil to creat thick paste, i also add cayenne pepper and salt but that is if you like pizza little bit spicy.
Added by: anazigo
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Gluten Free Pizza
Khorasan Sourdough
Sourdough bread (pain au levain)
A Long way to Sourdough Rye
Scrumptious crumpetsIf 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.