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.
Making a loaf of Sourdough with added Corn Flour
300-400g Strong white flour
100g-200g Corn Flour
50g active Starter
300-350g Water
10g Salt
Mix all ingredients together starting with Water and starter and ending with Flours and then salt. Let sit 45min-1hr.
Perform 3-6 sets of stretch and folds
let sit on counter covered for 8-14 hrs depending on room temp.
in the Morning, pull dough into a ball and place into a floured bannetton. Place in Fridge for 1-5 hrs.
Bake in DO or similar for 40-50min @ 220C(fan) or 240C (conventional)
Bakes an airy, light and tarte version of the classic American Cornbread.
Added by: DEGPedersen
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Borodinsky Traditional Russian Rye Sourdough- Yeast and Wheat Free
Cornmeal Rolls
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.
Hi, Thanks for your recipe When you say corn flour do you mean something like fine polenta and not the white powder cornflour used to thicken stews?
Doughtastic - Graham 18 March 2019
ReplyHi! I mean cornflour- not polenta mix. I wish I could attach a pic to show you- but the bag will simply say-“ Cornflour” Or “Cornflour sifted”. In the States we would use cornmeal to make quick cornbread with eggs, but this is a sourdough take on the same thing. Hope this helps!
DEGPedersen 18 March 2019
Thank you, I'm intrigued. I with try this out.
Doughtastic - Graham 18 March 2019