Allinson bread flour strong white 1.5kg

£1.72 (£1.15 per kg)

Brand Price Match - Checked 23/07/2014



Add to Favourites

Add to a list

Product Summary

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 For recipe inspiration including classic bread recipes and top tips, visit Email us at for baking advice or call us on 0844 880 5944


Wheat Flour

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.


Component Material Recyclable
Pack Blank Yes

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

If you require specific advice on any Waitrose branded product, please contact Customer Support on 0800 188884 or email For all other products, please contact the manufacturer.

This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement.