Shipton Mill flour versus Doves Farm’s…

Prior to switching to Shipton Mill, I used Doves Farm flours for some years, and I was perfectly happy.

I switched to Shipton Mill mainly because of their extensive range of flours other than basic white, and because their strong white flour is described as untreated, whereas Dove’s Farm’s version contains statutory nutrients**, added in accordance with The Bread & Flour Regulations 1998: Calcium carbonate, Iron, Thiamine (Vitamin B1) and Niacin. It also contains vitamin C which, as far as I’m concerned, is unwanted. The 25kg bag has no vitamin C – so why foist it on the rest of us?

**As I’ve since been advised by Shipton Mill, so does theirs, against their will.

In addition, the Continue reading

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Some thoughts on Shipton Mill flour…

Since switching to Shipton Mill from Doves Farm flours, I’ve had to modify my recipes, particularly those based on unbleached strong white flour.

The Shipton Mill (SM) flour has a different texture to Doves Farm (DF), feeling more finely divided, with obvious fragments of bran, which was a bit disconcerting before I figured out what it was. It seems to have a higher moisture content, too – about 10% higher (or the flour reacts differently when hydrated, for whatever reason).

SM strong white is packaged in 2.5kg bags (compared to DF @ 1.5kg), and in a more robust paper sack. Presumably, that, along with Continue reading