Submitted by OrchardCottage on March 30, 2009 - 1:45am
I'm surprised there's not more Shipton love on the forum. I recently tried the swiss dark flour, and it was incredible. Sunflower Wheat loaf is fermenting now. They have such a range of unique flours, 'd love to hear of other's experiences with them.
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Is it a wholemeal wheat
Is it a wholemeal wheat flour? I'm curious about it too. What type of a bread did you use it in?
it's a blend
of white wheat and sunflower seed flour, and it made a delicious, pillowy-soft loaf with a crisp-crackery crust and soft and lofty crumb. It had a definite nutty flavor that some might find too strong, and want to blend with plain flour. Next time I'll blend it with whole wheat. I'll try to take a pic of loaf number 2, the first one went too fast. :)
I'm reallyl thrilled with Shipton, the range of products, the shipping and CS.
As far as my recipe I think it was the stardard
1kg flour
6oo g water
200 g starter
salt
Jen
Sounds good
Wow, that sounds really interesting. My first thought was that it was maybe a light rye or a rye/wheat blend. I lived in Switzerland and can't remember eating bread made with sunflower seed flour. I'm thinking of putting in a big order with Shipton Mill, they've got a lovely selection. Have you tried any other UK mills, like Bacheldre Watermill? They've got some lovely flours too.