Flour For Sourdough
Strong bread flour from Matthews Cotswold and Marriage's mills, split by folic acid. The stoneground strong white is the one to start on if you want a white with none added.
No added folic acid: stoneground, wholemeal, rye and spelt
Fortified with folic acid
Tested in our kitchen
We bake with everything before it goes on the site. If it does not do the job properly, we do not sell it.
Posted same day
Order by 2pm Monday to Friday and it leaves our UK warehouse that day.
30-day returns
Unused and in its packaging, send it back within 30 days for a refund.
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The Matthews regenerative stoneground strong white, the organic stoneground wholemeal flours from Matthews and Marriage's, the stoneground dark rye and the stoneground wholemeal spelt. They are all in our no added folic acid collection, and each product page says which group it is in.
The UK Bread and Flour Regulations were changed so that non-wholemeal wheat flour must be fortified with folic acid, at 250 micrograms per 100g, by 13 December 2026. Most white flours now have it added. Wholemeal flour is exempt, the rules cover wheat rather than rye, and Matthews do not add it to their stoneground flours. Some bags may not list folic acid yet while mills update their packaging.
Start with a strong white bread flour of 12% protein or more, such as the stoneground strong white or Marriage's finest strong white. For a wetter dough and a more open crumb, the 100% Canadian has more strength. Adding 10 to 30% wholemeal, rye or spelt brings flavour, and a little rye in your starter feed tends to make it livelier.
Orders placed before 2pm Monday to Friday are dispatched the same day. Standard UK delivery is £3.99 by Royal Mail Tracked 48, usually one to two working days; priority Tracked 24 is £4.99, and standard delivery is free on orders over £50.
