Quality Australian ingredients

Supporting Australian farmers

Beginner friendly

Has everything you need

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All you need is flour to make more sourdough

Flour Made for Sourdough Success

Flat loaves? Sticky dough? Not anymore. Great sourdough starts with great flour and ours delivers every time.

Made with quality grains, this flour delivers reliable consistency, rich flavour, and the gluten strength you need for great baking results every time.

With 12.5% protein, it gives your dough the structure, rise, and chewy texture every baker dreams of.

Bake with confidence, this is flour that works as hard as you do.

Which Flour Should You Choose?

White vs Wholemeal vs Rye vs Spelt

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.