Canadian Bread Flour - anyone used it?

angelavdavis

Hi, I was recently recommended the above from Waitrose for use with a bread-making machine. Has anyone any experience of it compared with other brands? I usually only use Tesco's own or Lidl's.

wizzkid_3

Canadian flour is stronger flour so it aparently 'stretches' more when rising. You get a better quality loaf if you use it. North American flour tends to be stronger, UK flour is not so strong.

Yes, I have used it in the past, and contine to do so if I find the organic version, if not I use a UK flour, not such a good loaf, but good enough.

thriftlady_2

I think most bread/strong flour is North American. I don't think Waitrose' Canadian flour is anything special.

Fen1

Nutritionally, North American flour is better for you as it contains more selenium. British and European flours are comparatively poor, and getting worse with intensive farming methods. However, you can boost your selenium intake by eating three brazil nuts a day.
The following link might be useful: http://www.graininformationservice.co.uk/Freestyle.asp?PageID=162

angie_loves_veg

Sorry to jump in, but has anyone used it for making pasta.... I usually use an italian 00, but the canadian strong is cheaper and does mention pasta making on the packet.

davsidipp

hi have used the canadian flour from waitrose and did not notice any difference to the cheaper brands the only difference is price.

Fivenations

Canadian flour is good when used in pasta recipes asking for durum wheat flour, like orrechiete. It is also suited to rustic breads,which are chewy and crusty, more so than in English bread recipes, which may be why some posters dont see a difference. I use both.

I find asking people for personal opinions on food to be a minefield. I have friends who swear by Dominos pizza - so we ordered one - it went straight to the bin. Same for certain brands of sauces. People think me a fusspot for being so choosy about pasta -(I suspect many dont cook either properly in the first place) but that doesn't stop my tastebuds from complaining. Keep an open mind and if it works for you...

Bennifred

I use the Canadian flours most of the time, partly because of the selenium depletion in European/British flours, and think they make a really good loaf so worth the extra expense. I do sometimes use other kinds if Waitrose are out of stock, or just for a change - Granary for example.

[Deleted User]

You don`t need strong flour if using sour dough. I activate my starter with 00 flour and it gets very lively. I then gently mix in whatever flour I have handy and the last lot was spelt with a bit of strong wholemeal. You have the dough quite wet and prove over a few hours, every hour or so I sprinkle a bit of spelt and paddle down with fingertips and do a 2x2 fold. NO kneading at all and a beautiful risen loaf as well, done in a metal casserole dish

Canadian strong is the best for normal yeast with the usual pounding to activate the gluten and lengthen the fibres

Angelina-M

I buy wheat as I grind my own flour for breadmaking. Canadian wheat is great as it makes the bread rise more and is lighter. However last years british crop of wheat was very good (due to an exceptional summer!) so im using that for now and it is just as good.

Justamum

Fivenations wrote: »

I find asking people for personal opinions on food to be a minefield.

We did this a few years ago. Some people my husband were working with were raving about Mullers Mississippi Mud yogurty things (those ones with corner things you add). So we bought one to try. YUCK, YUCK, YUCK!! It tasted so artificial we had to throw it away. I suppose it depends what people are used to eating. We recently went to a local pizza place when my MIL was visiting. It wasn't cheap (she was paying luckily) and we won't be going again. Even the cheapo frozen one from Iceland is better, though I'll stick to making my own.