We are deeply saddened by the passing of Her Majesty Queen Elizabeth II.
Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.
May she rest in peace.
YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates...
YOUR DELIVERY MAY BE AFFECTED: New Parcelforce Industrial Action Dates
The CWU members have planned further industrial action on:
Wednesday 2nd November 2022
Thursday 3rd November 2022
Friday 4th November 2022
While we have been informed that contingency plans are in place to assure the delivery of as many parcels as possible, service may be affected on these dates and lead to delays.
Should you need to order from us, we therefore strongly recommend that you place your order as soon as possible to ensure it reaches you before the start of the industrial action. We will continue to endeavour to process and despatch your order within 3-5 working days and will try our utmost to get as many parcels packed and sent out in advance of the strikes to minimise any disruption.
Thank you for your patience, and we hope this advance warning will help you plan for any baking you may have scheduled.
1. 1kg strong Shipton Mill organic white flour - no.4
2. 200g sourdough starter
3. 10g salt
4. Approx. 600-650ml water
Method - mix & incorporate all ingredients in a large bowl, using enough water to make a stiff-ish dough. Leave for 12-24 hours, occasionally giving a turn with a spoon or your hand. Cover with a tea towel.
For the filling...
6. Cinnamon, ground
6. Orange zest
7. Brown sugar
Take some of the dough mixture (e.g. quarter) and roll out to about 3mm in a rectangle, keeping well floured underneath. Spread a thin layer of tahini over the dough; sprinkle cinnamon, orange zest and sugar over the tahini. Roll up in a cylinder to a diameter of about 5cm. Cut the dough and roll up the next cylinder, repeat. Take each cylinder and gently stretch to about 1.5-2 times orginal length. Lay the cylinder on a baking tray and cut in half down its length. Plait the two strands. Leave for 30 mins. Bake for 15-20 mins at 220 Celsius. Enjoy!
(Use the rest of the dough to make some bread or more twists.)
Variations - try using ground cardamom and/or star anise; try using mashed dates instead of the sugar; try adding butter as well as the tahini
Our type 45 is designed to be used for making fine puff pastry, and is a classic example of a “Farine Supérieure”. This grade of flour is used in France to produce a variety of pastries which require....
Deliciously soft, fluffy, savoury buns, which when broken open, reveals a sage and onion filling dispersed through the bun. Spread on some good quality salted butter and you are done. Excellent for picnics, accompanying soup or just as a snack by itself. They freeze very well and I tend to bake 3 batches in one go every few weeks as they are a perfect after school snack and a great way to utilise my very prolific sage plant!
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.
Once new additions can be welcomed, 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.