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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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.
Slow fermented wheat and rye sourdough bread
Ingredients
Method
Day 1 - evening Mix following ingredients and cover with cling foil.
Day 2 - morning (after 12 hrs)Save some starter for next time.
Mix in large bowl:
Let it rest for approx 8 hours (covered)
Day 2 - evening
knead dough for 15 minutes
Put it into proving basket and let it rise in the fridge overnight.
Day 3 - morning
Pour 300ml of boiling water into the oven to make some steam immediately after the bread.
Added by: Miroslav Krist
Bread Proving Basket - Small/Large Oval
Bread Proving Basket - Small/Large Round
Cut Malted Rye Grains (306)
Organic Chopped Rye for Pumpernickel (607)
Organic Dark Rye Flour - Type 1350 (603)
The Stout Yeoman
Hot steaming sourdough
Banbury Boule
Einkorn Bread Recipe
Chocolate SourdoughIf 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.