Allinson bread flour strong white
Fine flour, perfect bread. Great tasting home baked bread, ideal for flatbreads, focaccias&buns. For hand baking&bread makers. Perfect results everytime. Approved by the Vegetarian Society. White strong bread flour. A Story of Passion. Thomas Allinson set up his first flour mill in 1892, intent on providing bakers with wholesome, high quality ingredients. Allinson was something of a pioneer, passionately encouraging people to eat well and to enjoy the simple, healthy things in life. This philosophy is still at the very heart of what we hold dear today. Looking for Perfection. We maintain the very highest standards of milling. Our flour is made from British wheat whenever possible, sourced from the local farms around our mill at Bishop's Stortford in Hertfordshire and our expert millers still work in a 'hands on' way, carefully fine-tuning the milling of each flour batch - in fact, our flour is thoroughly checked and test-baked to ensure that it's the very finest and purest we can make it. Baking Mad.com. For recipe inspiration including classic bread recipes and top tips, visit www.bakingmad.com. Email us at firstname.lastname@example.org for baking advice or call us on 0844 880 5944
Preparation & Storage
- Sourdough StarterNo yeast required - just flour and water! Once established you can share your sourdough mix with family and friends.IngredientsAllinson Strong White FlourWarm waterMethod1. Weigh 70g of the strong white flour into a 1 litre kilner jar and add 70ml of warm water. Stir until all the lumps have gone.2. Seal the jar and leave in a warm place.3. Every day over 7 days, feed the starter with another 70g of flour and 70ml of water, stirring to make sure there are no lumps.4. After 3 or 4 days bubbles will start to appear.5. At the end of the 7 days the sourdough starter can now be stored in the fridge until you are ready to use it. You will need to feed it occasionally or when it stops bubbling.6. When you are ready to make your sourdough loaf, take the starter out of the fridge the day before you need it.TipTo make the sour dough loaf you will need about 150g of the starter, 500g of bread flour and 340ml of warm water. For stone baked bread, try baking your loaf on a hot baking stone.
Store in a cool dry place.