Regenerative strong white bread flour in a 1.5 kg bag, milled from wheat that is regeneratively grown on a farm in Hampshire.
This regenerative strong white bread flour comes in a deep green paper bag with a cream label, a round seal championing regenerative farming at the top corner, and the words Strong White Bread Flour in bright lime green. The label says it is made from wheat that is regeneratively grown on a farm in Hampshire. The photos show a baker kneading a soft dough beside a bowl of flour, and the bag on a breakfast table beside a soft-boiled egg and a slice of buttered toast with jam. As general background, flour is made by grinding grain, and higher protein flours are harder and stronger, giving crispy or chewy breads, while lower protein flours suit cakes. Strong white flour is the usual choice for yeasted doughs. Use it for tin loaves, crusty bloomers, soft rolls, pizza and flatbread doughs, and sweet buns, kneading well to develop the gluten.
