Shelf Life and Storage
Here's a couple of questions we're often asked: "How long can I keep flour for and how should I store it?"
A Guide to a Better Crust
There are a number of different ways to improve your crust, this guide looks at the how and why for a crustier loaf
Helpful Hints for Pastry
Ever wondered how to prevent shrinkage when using pastry lined tart cases? Here's some helpful tips.
Do you have any tips for using Spelt?
I can get a pretty decent loaf with spelt but I find it doesn't handle exactly like normal flour, do you have any advice?
How can I encourage light malthouse flour to rise?
I am having trouble getting your organic light malthouse flour to rise, do you know any reasons why this could be, can you offer any help?
Dough needs a rest
The important function of resting a dough when making bread explained.
Why are some of my cookies cracked when others aren't
We are experiencing a difference in the baked cookie appearance even within the same batch, some have a crackled top
How do you stop loaves sticking to a proving basket
My loaves have started to stick, what am I doing wrong? I liberally dust them with flour. Am I leaving them in too long, is the dough too wet?
Is Shipton Mill flour fortified?
I was just wondering is the flour you use in your bread fortified at all? If so what things have been added?
Leaven - I'm trying to put a gap in the process.
I have only made and used a leaven once before and I am interested in putting a gap in the process.
Help me identify the flour to meet my requirements?
I am interested in buying strong white flour to use for both the cultures (leaven starters) and doughs for sourdoughs.
What do you mean by long fermentation process?
I have been reading the descriptions of your flours and on one it says "suited for breads which have a long fermentation process".
Can you over-knead dough?
All of a sudden the dough seemed to lose structure and revert to a wet sticky state.
How can I adapt my recipe for Chestnut loaf?
The recipe I used was basically 1 tsp yeast, 320 g of strong white flour, 80g of chestnut flour, 15g of butter, 1 tsp salt, 290 ml of water.
Any tips on using coarser wholemeal flours?
Using your coarse flour I've got a very tasty loaf using my bread machine, but it didn't rise very well - any hints?
Do you have any tips on the actual baking process?
I have heard difference ideas on how to set you oven and run the actual baking process; what do you recommend.
German numbering ...
Where I can find the equivalence between the German numbering system for flours and the Shipton Mill values?
Which flour for Sourdough and White bread
Please recommend a flour for Sourdough and White Bread as you have many on offer and I just want to be sure I have the best one
How can I get a lighter pizza dough?
I found some Vitamin C which claims to make dough lighter. Do you have any suggestions?
Does a mixer make dough more quickly?
I would like to improve my efficiency in kneading & stretching dough - would a mixer help?
Any hints for making rye in a bread machine?
Do I need to make any changes to my Panasonic bread machine recipe for Rye bread - I'm using your 'light rye' flour?
Can you make ciabatta in a bread machine
Can your organic ciabatta flour be used in bread machines? Would I just add water and oil?
Problems moving proved loaves without damage
I am leaving the loaves to prove on tea towels in a warm place, but finding when I need to move them to the oven they have formed a dry skin and tend to split/crack.
Can I bake soda bread in a bread machine
I realise no yeast, but what other ingredients?
What flour for Panettone?
I used to use Molina Quaglia from Italy, is there a Shipton Mill flour you would recommend as an alternative
Best flour for Tuscan bread for bruschetta
The big, oblong/oval/flatish chewy loaf that has large bubbles in it; the type that goes hard before you've got it back from the bakers.
How can you keep sourdough lively?
When I don't use my sourdough for a while it has no volume.
What is your best chapati flour?
701 and 704 are too fine and 703 and 706 too coarse. Please help.
Do you need sugar to activate the yeast?
Does it play any other role, or should you leave it out altogether?
How to "develop" dough
Does develop mean need and is it important?
Ideas for Chestnut flour
I bought a stock of chestnut flour, which I am looking forward to using, but how do I get the best out of it?
Part-bake and freezing
How do I go about part-baking and freezing part of my batch?
Which flour for traditional British breads?
I would be interested in your opinion about the relative merits of your white and wholemeal flours.
Soggy dough that won't rise
We have now had several attempts baking our own sourdough loaves with your mother recipe and each time end up with such a soggy dough that it flatly refuses to rise much at all. Please help!
