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  • Product Info

    Organic Stoneground White Bakers Flour – Premium Australian Bread Flour

    Our Organic Stoneground White Bakers Flour is the perfect choice for home bakers and professionals seeking authentic artisan results. Stone-milled from 100% Australian wheat grown in the famous Golden Triangle of Northern NSW, this flour produces bread with a light, open crumb, creamy colour, and a subtle nutty flavour. It offers more depth of taste than standard white flour while maintaining excellent rise, strength, and texture.

    Ideal for sourdough bread, long fermentation baking, and yeasted loaves, this versatile flour balances flavour and performance. Whether you’re creating rustic boules, everyday sandwich loaves, or enriched doughs, it delivers consistent results with a naturally wholesome aroma.


    Why bakers choose our Organic Stoneground White Flour:

    • Locally grown in the Golden Triangle, Northern NSW – milled from premium Australian wheat
    • Excellent gluten development – perfect for sourdough and artisan bread baking
    • Biodynamic organic, with no additives, chemicals, or bleaching agents
    • Stoneground for superior flavour, nutrition, and natural fibre retention

    Bring authentic bakery-quality results to your kitchen with our organic bread flour – trusted by artisan bakers across Australia for flavour, performance, and tradition.

  • 5 stars: 2 (67%)
  • 4 stars: 1 (33%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
A
Anonymous
Really impressed

Really impressed with this flour. It made excellent sourdough with great texture and flavour. I’ll definitely be using it again.

A
Anonymous
I’ve struck gold!

Sourdough baguettes, ciabatta, pizza, simple midweek country loaves…….this flour is beautiful and I can’t WAIT!

A
Anonymous
Flour was great quality however bag had a hole

Flour was great quality however bag had a hole on arrival

Thank you so much for your feedback, and I’m really sorry the flour bag arrived with a hole in it.

I’m glad to hear you were happy with the quality of the flour itself, but it definitely shouldn’t arrive damaged. I’ll organise a replacement to be sent out for you.

Please feel free to reach out anytime if you need any help or assistance.

Sandy – The Fermentation Station