What is the difference between strong and plain flour?
Protein content. Strong flour has more, so it forms more gluten — right for bread. Plain is lower protein and better for cakes and pastry, where you want tenderness rather than chew.
Can I use self-raising flour for bread?
Not really. Self-raising contains baking powder, which works differently from yeast. Use a strong bread flour instead.
How should flour be stored?
Cool, dry and sealed. Wholemeal contains the germ and its oils, so it goes stale faster than white — buy it in smaller bags or keep it in the freezer.
Is the flour organic?
Some of the range is and it is labelled accordingly. The mill produces both organic and conventional flours.