Flour Sir Lancelot Hi-Gluten Flour - 50 Pounds

This makes just as good sourdough as the fancy Italy brand of flours. 14.2% protein. I’ve tried several brands as I make six sourdough loaves a week. This has the best flavor and great value to boot!

Best bread flour ever. Texture is great and quality too.

This is my new favorite for sourdough loafs and thin crust pizza dough. Very consistent bag to bag as well.

Exactly as ordered and works great in my sourdough bread recipes.

Perfect flour. Made brotchen, and sourdough starter and sourdough bread!

This took my novice sourdough breadmaking to a whole other level! I just began the sourdough journey in February, so I'm definitely a newbie, but I was having such hit-and-misses with not only my results, but also the strength and status of my starter. I had grown really discouraged and frustrated. Setting out to figure out answers, hours of research told me that a lot of the success of how sourdough loaves turn out depends on the quality and protein content of the bread, I decided to spring for this. In one month I've gone through enough loaves to use up an entire 50-lb bag of Sir Lancelot flour. Why? Because EVERYONE KEEPS ASKING FOR MORE! You won't be disappointed. EDITED TO UPDATE JULY 1, 2024: Yep, still my go - to flour! I now have it on Subscribe and Save, and it's the only flour I'll use for my now-booming sourdough habit :) My no-fail recipe: (I feed My starter every morning, and I make this recipe after dinner every evening) Mix togther: 180g starter + 400g water. Add 600g Sir Lancelot flour, and mix with one of those Dutch whisks until all flour is incorporated. Cover and let sit for an hour. In a small bowl, mix 1,Tbsp table salt with a couple Tbsp water, and dump this on the dough. Stretch and fold your now super stretchy dough until you can't anymore. Cover. Wait another hour, then stretch and fold again. Cover. (Most of the salty water will be mixed in, but you will have some still not.) Leave the dough rising on the kitchen counter until you're ready for bed, then pop it in the fridge overnight. Whenever you're ready the next day, put your covered cast iron Dutch oven into the oven and preheat to 450°. When the oven beeps, take out the Dutch oven and remove the lid so it's ready for you. Take your dough out of the fridge, and plop it onto a lightly floured surface. Shape, dust, score, and put it either on some parchment paper (super helpful hint: crinkle your parchment paper under running water before using; it helps the steam development and forms to your Dutch oven better), or on a silicone bread sling. Put dough in Dutch oven, cover with lid, and bake for 30 mins. Remove lid and bake another 20. Remove from Dutch oven and let cool. (Ha ha - right. Just wait as long as you can, so the steam -moisture- doesn't all escape the bread)

Absolutely excellent flour! I bake sourdough. Since using this flour my bread is stunning and consistent. Anazing chew, great oven spring and Rise, crust is gorgeous, always consistent. My sourdough bagels have been almost otherworldly since using. Flour is extremely important, choose this one!

If you really take your baking seriously… this is the holy grail of Bread Flour! Definitely better than the standard King Arthur Bread flour I used to get at the store!