supermarket flour

I have always used Tesco’s own brand but I don’t find their economy brand ,Stockwell , as good for baking but it is all right for sauces etc.

I think it really depends on what you're using the flour for and your personal preferences, but for everyday baking like cakes, cookies, and bread, I've found the own brand flour to work just fine. Plus, the cost savings are definitely a bonus! Mysainsburys.co.uk

I use Lidl and Aldi white and brown bread flour, also their plain and self raising flour. Always good results. I also use Sainsbury's and Tesco plain and self raising. Never have any issues. I make pastry, light sponges, fruit cakes, and biscuits, in fact, any cakes etc. Supermarket own flour is much cheaper than named brands, and just as good.

I always use supermarket flours and have no complaints!

I use Sainsburys own brand and wouldn't pay more for same result.

Another vote for Lidl's. It's perfectly good for baking and British

Happy to use all sorts for baking cakes etc, but can't stand the taste of bread made with Sainsbury's wholemeal. Asda tastes fine, as does Waitrose and I love Carrs, but Sainsbury's own... Yuck! I think their wholemeal loaves also have an unpleasant flavour, but perhaps I have quirky taste buds?!

It depends a little on what you are baking. For bread doughs made with yeast I have always used the cheapest flour from the nearest supermarket, irrespective of which chain it belonged to.

This flour is also fine for cooking with - in sauces, quiche lorraine etc.

Thin crisp biscuits like for instance brandy snaps for Christmas or other special occasions I would probably prefer a slightly better quality of flour and then sieve it before use.

ordinarygirl

I've always used supermarket flour and I can honestly say in all the years there has not been any problems till recently - full of flour mites.

I used to get these in every bag of flour when living in the Middle East. Used to freeze the bag, to kill them, and then sieve them out. They are apparently not dirty or harmful though.

I use Italian bread flour.

I've always used supermarket flour and I can honestly say in all the years there has not been any problems till recently - full of flour mites.

All flour in the UK has to conform to this standard:

www.ukflourmillers.org/bread-and-flour-regulations#:~:text=Mandatory%20fortification%20of%20flour,and%20niacin%20(Vitamin%20B3).

I use a lot of store only brands now ok the flour needs a bit of help to get lumps out but my yorkies still rise like they did with my high end ones and I can get two extra bags for the price of one and on news it’s suppose to be going to rocket in price in the near future according to the BBC but like they say on tv don’t be a brand snob and come join us poor folk lol

If I'm making a large Victoria sandwich I use the very fine branded "sponge" flour, I think it gives a more aerated result. For normal sized cakes, Yorshire puddings and everything else I'm happy to use own-brand.
I don't make bread any more but think some of the strong flours made from more unusual grains would be interesting to try.

I only buy own brand plain flour. I use that to make my own self raising flour, and have had no issues.

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

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

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.

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.

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.

Me too…

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.

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 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.

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.