If you've ever wondered whether you should bake with white, wholemeal, rye or spelt flour, you're not alone.

Each flour brings something different to your baking. Some create a lighter loaf with a big open crumb, while others add flavour, texture and character. The best choice depends on what you love baking and the good news is you don't have to choose just one.

We're also excited to welcome back three customer favourites that many of you have been asking for. Wholemeal, Rye and Spelt Flour are officially back in our range by popular demand. Whether you've been waiting for their return or you're curious to try something new, now's the perfect time to experiment.

Let's take a look at what makes each flour unique.

White Bread Flour – The Foundation of Great Sourdough

If you're new to sourdough or simply want consistently great results, this is where to start.

Our White Bread Flour has always been the heart of our flour range and is the same flour included in our starter kits. It's the flour we reach for in our own kitchen because it delivers the strength and reliability that sourdough needs.

With around 12% protein, it develops strong gluten, giving your dough excellent structure, oven spring and the open crumb many bakers aim for. At the same time, it's versatile enough for much more than bread, including pizza, pasta, noodles, croissants and other laminated pastries.

Each 2kg bag makes around four sourdough loaves, giving you plenty of opportunities to practise and perfect your baking.

Best for:

• Beginner and experienced sourdough bakers
• Artisan bread with great oven spring
• Pizza, pasta and pastries
• Everyday baking

 

Wholemeal Flour – More Flavour, More Goodness

Wholemeal flour is made by milling the entire grain, meaning it retains the bran and germ that are removed when producing white flour. The result is a flour that's rich in flavour, naturally higher in fibre and produces bread with a heartier texture.

It brings a delicious nutty flavour to sourdough and works beautifully in muffins, cakes and pastries too.

If you're just starting out with wholemeal, we recommend replacing about 25% of your white flour with wholemeal flour. This gives you the extra flavour and nutrition while still maintaining a light loaf with a good rise. Once you're comfortable, you can gradually increase the percentage to suit your taste.

Features:

• Milled from premium wholegrain wheat for consistent baking results
• Perfect for wholesome sourdough, muffins and pastries
• Adds a rich, nutty flavour and hearty texture
• High in fibre with no artificial additives or preservatives

Best for:

• Bakers wanting more flavour and nutrition
• Classic wholemeal sourdough
• Blending with white flour

 

 

Rye Flour – Rich Flavour with Rustic Character

Rye flour has long been loved by artisan bakers for its distinctive flavour and beautiful rustic appearance.

It creates bread with a deeper, earthier taste and a denser crumb, making it perfect for hearty loaves. Even a small percentage of rye can completely transform the flavour of your sourdough.

Because rye behaves differently from wheat, it's a good idea to begin with a blend of 25% rye and 75% white bread flour. Rye ferments more quickly and develops less gluten, so blending gives you the best balance of flavour and structure while you're learning how it behaves.

As your confidence grows, you can increase the rye content for an even bolder loaf.

Features:

• Milled from premium rye for reliable baking results
• Perfect for rye sourdough and artisan breads
• Produces a deeper rye flavour and rustic crumb
• Blends beautifully with white bread flour
• No artificial colouring or bleaching

Best for:

• Rustic artisan loaves
• Richer, earthier flavour
• Bakers looking to experiment beyond classic white sourdough

 

Spelt Flour – Light, Nutty and Wonderfully Soft

Spelt is an ancient grain that's prized for its delicate flavour and soft texture.

It produces bread with a gentle nuttiness and subtle sweetness while creating a wonderfully tender crumb. It's equally at home in sourdough, pancakes, muffins and everyday baking.

Spelt has a more delicate gluten structure than modern wheat, so it performs best when blended. Start with around 25% spelt and 75% white bread flour to maintain a good rise while enjoying its unique flavour. You'll also find that spelt usually needs a little less water than standard bread flour, so it's worth holding back some of your liquid and adding more only if needed.

Features:

• Milled from premium spelt, an ancient relative of modern wheat
• Naturally nutty with a soft, tender crumb
• Excellent for sourdough, muffins, pancakes and more
• Blends beautifully with white bread flour
• No artificial colouring or bleaching

Best for:

• Softer sourdough loaves
• Delicate, slightly sweet flavour
• Everyday baking with a unique twist

 

Which Flour Is Right for You?

If you're unsure where to begin, here's a simple guide:

• Choose White Bread Flour if you want the strongest rise, the most versatility and consistently reliable sourdough.
• Choose Wholemeal Flour if you're looking for a more wholesome loaf with extra fibre and nutty flavour.
• Choose Rye Flour if you love bold, rustic breads with plenty of character.
• Choose Spelt Flour if you enjoy softer loaves with a subtle nutty sweetness.

Of course, one of the best things about baking is experimenting. These flours aren't meant to compete, they're designed to complement each other. Blending them with White Bread Flour lets you create breads with your own balance of flavour, texture and nutrition.

Whether you're baking your very first loaf or your hundredth, having a few different flours in the pantry opens up a whole new world of possibilities. With Wholemeal, Rye and Spelt, there's never been a better time to start experimenting and discover new flavours, textures and bakes.