supermarket flour

I use Lidl's wholemeal bread flour and have very good results; much better than any others I've tried.

I always use supermarket own brand flour, plain, self raising and bread flour with no problems at all.

I have used supermarket flours.
No problem.

I use supermarket own brand and find the results just the same.
No complaints and I often make cakes for other people by request.

Yes, sainsburys and tescos own give pretty much the same result as branded. But I make my own bread and the specialist flours and dough improvers available online are far superior to anything I can buy in the stores.

I use Tesco’s plain and self raising.

No different to Be-Ro, except maybe not quite so fine. But I think Delia Smith said all you had to do was sieve it and hey presto….

I use Lidl and Aldi extra strong flour for bread with great success. I used to buy Canadian bread flour at twice the price at least but no more. Shame they don’t do a wider range such as granary etc.

Why not try it and see? I find some of the more expensive flours feel very fine but all you need to do is sieve the cheaper ones.

I use both supermarket flours and branded flours without any noticeable difference in the results.

Salti

I always use supermarket own brand flour, plain, self raising and bread flour with no problems at all.

Me too.

lixy

Salti

I always use supermarket own brand flour, plain, self raising and bread flour with no problems at all.

Me too.

And me! I particularly like Lidl's

Their icing sugar is pretty good too.

I use Lidl flour. No problems.

I seive my supermarket flour Calendargirl but only use it for cakes.

Most of the flour I use is for bread and I always use Waitrose Canadian very strong bread flour, both white and wholemeal. Their own brand ordinary plain and self-raising flours are perfectly good, too for other stuff.

I used to use Homepride for cakes, thinking it would give lighter results. I have since used Asda's own and cannot tell the difference.

I pay more for organic flour that is grown and processed within 30 miles of my home.

The reasons are entirely environmental. Cooking quality is the same as any other standard flour.

Even organic flour can be "own brand" of course (not just Waitrose - Asda for example).

Most of my flours are organic - but tend towards "speciality" and "old grain".

I always used to get Waitrose Duchy organic but by far the best bread I’ve made is with Morrison’s brown bread flour. Allisons or Matthew’s from Tesco have been ok. Aldi plain white and self raising have been ok for cakes and pastry and are very inexpensive.

Me too…

Flour is flour. I can almost guarantee that they're processed in the same place. I worked in a salad factory, making bagged salads for all the major supermarkets. M&S used exactly the same ingredients as Morrisons (in the days when Morrisons wasn't as good as it is now!) just the cut of the vegetables was different. It's a brand. That's all.

Another vote for Waitrose Canadian bread flour which I use in my bread maker with
superb results.I will try the Lidl one as suggested and see how it goes.

I usually buy Asda’s own plain and SR. Fine for sauces, and occasional pastry and sponge cakes, plus pancakes when the Gdcs are staying.

I’ve just made a loaf of bread with Aldi bread flour and it’s turned out superb.

I’ve always used the supermarket flour and had good results.