Flour with a higher protein content will generally produce more gluten and result in a stronger, more elastic dough. The result is bread with greater volume, a lighter texture and a lovely springiness. Think about how freshly baked bread has a certain “spring” to it – that’s thanks to gluten!

You can read more about this in the section “How do you bake with heritage grains and landrace wheat?”.

That is why we often use high-protein flour when baking bread. We recommend Strong Bread Wheat Flour and Extra Strong Bread Wheat Flour, which contain extra spring wheat and protein – perfect for light, elastic doughs and bread with lovely volume.

When we bake pies, cakes or pancakes, we often look for a crumbly, crisp and light texture – something best achieved with flour that has a lower protein content. That’s why flour with low gluten potential is better suited to sweeter baked goods where you don’t want chewiness, but rather a soft, fine texture.

Here, we can highly recommend our organic wheat flour, which has a slightly lower protein content and a pleasantly mild flavour – perfect for all kinds of home baking.