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Where do you buy your flour from?

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  • peachyprice
    peachyprice Posts: 22,346 Forumite
    Part of the Furniture 10,000 Posts Name Dropper
    Lidl for me, their bread flour is consistently excellent, haven't had a bad loaf yet, SR and plain is about the same as Sainsbury's Basics, which is perfectly fine for all but very specials cakes.

    I once bought a couple of bags of Asda bread flour, never again, couldn't get one decent loaf out of it, I don't find Tesco all that good either, Sainsbury's is Ok, but still not as good as Lidl.
    Accept your past without regret, handle your present with confidence and face your future without fear
  • On a related side note where is the cheapest for yeast for a breadmaker?
  • To answer my own question Allinson yeast 77p(51p each) is on a 3 for 2 at Tesco along with Bread flour 80p per 1.5kg(offer 53p) hope it helps.
  • greatgimpo
    greatgimpo Posts: 1,256 Forumite
    A._Badger wrote: »
    I really doubt there is any significant difference between any of the own brand (or Aldi/Lidl) types of flour - and I definitely don't think it's worth paying extra for one of the big brands.

    Personally, I find Aldi's just fine and well priced.
    Yes it does make a difference. My bread always comes out MUCH better with Lidl flour as it includes ascorbic acid. I don't know what it does, but bread is less dense if it has this in with the flour.
  • dlusman
    dlusman Posts: 2,711 Forumite
    Tenth Anniversary 1,000 Posts I've been Money Tipped!
    treboeth wrote: »
    On a related side note where is the cheapest for yeast for a breadmaker?

    Free if you have a Tesco near you that does an instore bakery. ( i.e does their own baking from scratch , not just reheating )
    Just ask at the counter if they can give you some yeast
  • A._Badger
    A._Badger Posts: 5,881 Forumite
    Part of the Furniture 1,000 Posts Name Dropper
    edited 23 October 2014 at 10:37PM
    greatgimpo wrote: »
    Yes it does make a difference. My bread always comes out MUCH better with Lidl flour as it includes ascorbic acid. I don't know what it does, but bread is less dense if it has this in with the flour.

    Ascorbic acid is vitamin C. It's used as a preservative. Go, as they say, figure.

    Added later:

    On reflection, I should have explained that AA is commonly used as a preservative but in bread it is known as a flour improver. Commercial bakers find it improves the loaf in a variety of ways. 'Real bread' fanatics disapprove, though they seem vague about why they don't like it.
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