Has anyone tried these or are the sacralige to the art of baking?
I have tried heaps of the no knead bread making, but not the flour - I have lived in rural areas when in a bread making phase.... Check the labels to see what protein in flour etc and if it looks like its okay (about 11.5% protein I think) then go for it. There is posting about different flours earlier on in this section. (where to get good bread flour in Melbourne) CG