The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Can someone explain these flours to me?

butterflygrooves's picture

Can someone explain these flours to me?

I just got a new baking book and it has terms that I'm not familiar with, can somebody please clarify these for me?

Strong flour/Strong plain flour/Strong white flour

Wholemeal flour

Soft flour

Granary/Malthouse flour

Some of the recipes also call for fresh yeast but after reading the thread on fresh yeast below I think I prefer to stick with dried yeast, what would be the conversion from fresh to dry?

arlo's picture

Strong flour/Strong plain flour/Strong white flour - A white bread flour with a high protein content, like King Arthur Short Patent or Sir Lancelot. This type of flour helps give a good strong rise to breads, especially those with grains.

Wholemeal flour - A flour that contains the germ and bran of the kernel. Such as whole wheat flour, whole spelt flour. Provides more nutrients but a different taste that white.

Soft flour - I imagine they are referring to pastry flour when they mean soft flour. This is a flour made from wheat that has lower protein content, typically not used for bread baking but making pastries.

Granary/Malthouse flour - Unsure of this, sorry.


Yeast Conversions:


Fresh to Active Dry Yeast - Multiply weight of fresh yeast by .4

Fresh to Instant Dry Yeast - Multiply weight of fresh yeast by .33

copyu's picture

You can get the details from 'Hovis' and/or 'Dove Farms' websites

These flours are 'mixtures', not actual flour 'types'...they both contain flakes of malted wheat, instead of (the more familiar?) malted barley, used in beer and whisky making. I think 'malthouse' has a dash of rye flour added, as well, but they're similar products.

These are very 'British' products. I've never seen them for sale elsewhere; I've only read about them on manufacturers' websites and blogs






POLLARD's picture

Malted Wheat and Malted Grains flour are available in the UK, most millers blend one of these flours and sell it under a brand name such as Granary, Harvester, Malthouse etc., they are made using a strong white base flour and add the malted flakes. Commercially, the malted flakes are available to the baker on there own which are then added to white bread flour in the bakery which works out more economical.




butterflygrooves's picture

the book is, hence the terms.  I will look into the malt flakes, thanks!

lumos's picture

they are made using a strong white base flour

I think granary/malthouse four is WW based, not white flour based.

Here's a simple explanation on the flour by UK Flour Advisory Bureau.

granary flour

How it's blend varies from a miller to a miller, but generally it has a lovely deep flavour and usually slightly lighter than pure WW flour. I often use it to add some depth in flavour to white  flour based breads in stead of WW as well as using it on its own.