on 29 July 2014
I agree with the other reviews here. It has great flavour and seems to be a good healthy flour with high extract levels, but it has a fairly poor and weak gluten that seems to break down quickly and leads to a dense crumb structure. I can achieve good results only when mixed with a flour having a high level of good gluten ( eg. A strong Canadian ) in a 1:3 ratio. If you use sourdough, I would recommend this flour very much for use in maintaining the culture ... A job that it does extremely well.