Morrisons Mailcopiesto: never

Bake bread. I apologise; 2 of those are 25kg bags -- had to unroll them to check the size :-) I buy a 32kg bag of Rank Hovis 'Gladiator' bread flour (high quality standard commercial baker's flour, ordered from a local wholesaler) each spring to bake stuff for local fetes, and because it makes what most people regard as 'ideal' white bread -- rises high, nice sweetish bread flavour. Makes superb US-style pizza bases and is the best flour for various sticky buns. Little Salkeld 'Watermill' flour is cheapest in 25kg bags; it's 100% British wheat, organic-biodynamic, stoneground. It has a truly lovely flavour, especially as sourdough, and makes much more interesting bread, off-white to buff in colour, slightly tricky to work with because of lower gluten levels and (probably) lower quality protein in what gluten is present. Then there's the Shipton Mills flours; 25kg bag of Italian ciabatta flour for, well, ciabatta, foccacia and (some) pizza bases, a box full of 2kg bags of various ryes for pumpernickels, and other specialty flours. If kept cool and dry and insect-free the flour doesn't go off, even the tag-end of the 25kg bag of wholemeal I bought last year from Cann Mills is still fine.

um. If you lived nearby, probably :-)

regards sarah

-- Think of it as evolution in action.