The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

possible flour issues?

andykg's picture

possible flour issues?


has anyone been using Shipton Mill white bread flour no 4 or the Canadian and had issues with it lately?

The first batch I got from them a while ago was musty smelling so the replacement batch just doesnt seem right either.

Seems less absorbent during initial mixing and I get zero rise during bulk ferment and now this last dough has been thrown away as its over proofed yet didnt rise.

Ive gone from baking good 50% spelt 50% white sourdoughs to a complete failure...

Very annoying.