W & H Marriage & Son 100% Canadian Very Strong White Flour 1.5kg (Pack of 5)

Very strong, premium-quality flour. I’ve used W & H Marriage & Son 100% Canadian Very Strong White Flour 1.5kg (Pack of 5) mainly for bread and pizza dough, and the results are consistently excellent. The high protein content gives a perfect rise, elastic dough, and a soft but structured crumb. It absorbs water very well, making it ideal for sourdough, artisan loaves, and long fermentation recipes. No lumps, clean white color, and a very fresh feel straight from the bag. The 5-pack is great value if you bake regularly — strong performance, reliable brand, and professional results at home. Conclusion: Highly recommended for serious baking — especially bread and pizza.

I have made bread for my family for many years, first by hand and then using a bread machine. My usual loaf is made using 50% Canadian Strong White and 50% Whole Wheat Spelt. To this, I add a tablespoon of wholefood ground nuts or seeds and a little oat milk, replacing some of the water. This produces a nutrient-rich, slightly softer loaf that is easy to digest. Our favourite variation is to add a good handful of mixed herbs before baking - delicious with soups or salads. It is known that Canadian flour is higher in gluten and protein than weaker, blended flours, and as Marriages Canadian Strong White Flour is 100% Canadian, I am happy in the knowledge that I am giving my family the best that I can. Canadian flour costs a little more than weaker flours, but I have found that Marriages compares favourably with its competitors, add to that bulk buying, and it will not break the bank. I should add that the flour is well-packed. To date, I have not had any split bags or damaged corners. If you find commercial bread unpalatable, and 'clean', honest, good food is important to you, try your hand at making bread with this tried and tested Marriages flour, and you will not be disappointed.

perfect .. No issues at all and would use again

Update: be careful from whom you buy this, if it doesn't behave like normal, get in touch with the seller for a full refund. I got one lot from alpine heights and the air just wouldn't stay in the bread! Made me question everything I know about baking bread, it was horrible and it took me weeks to realise, I just thought it was me. I've used every flour in the supermarket, including M&S Canadian flour with 14.9% protein, (Marriages tops that at 15% protein) and nothing comes close to this flour in terms of gluten development and quality of bread as a result. When I switched it was like night and day. I make ciabatta virtually every day, I've been trying to perfect it for close to 6 months now, I would have good days and bad days, I was using a stand mixer that was constantly on the fritz, but no two days were the same, sometimes the gluten would develop, sometimes it would not. For ciabatta, you need a high hydration, this gives you those nice big holes in the texture of the crumb. The problem was the flour I was using would not hold that level of water and still provide a decent structure, the air would escape, and I would be sad, most of the time. Sometimes I had fantastic results, then the next day it would collapse. Enter Marriage's Flour. I started using Marriage's after I was running out of the other stuff, and had a look on Amazon, I knew I would use it, so 5x1.5kg makes sense. Got a good deal, and I'm really loving the results. Immediately, like straight away, I knew things were different. After just mixing together the usual basic ingredients, I could tell it was stiffer and more rigid. There are two proteins that form the gluten network one allows it to stretch, the other to make it bounce back. I'm guessing this flour is much higher in the second one, because the effect is almost like a rubber ball, when you get a dough with less than 70% with this flour, it almost feels like you could bounce it sometimes. My first dough after its final proof in the bowl, I tipped it onto a baking sheet and as I did so, it formed a dome and a round circular shape, the tension in the dough kept it looking perfect.

I came across this extra strong white flour while researching the best flour for sourdough, after it was recommended by a small business. I’m a hobby baker and work almost exclusively with sourdough, and within just three weeks I’ve gone through six and a half bags — nearly 10kg — which really says it all. This flour is absolutely fantastic. It performs beautifully for creating and maintaining a sourdough starter, and it’s equally excellent for bread, pizza dough, and general baking. The dough strength, elasticity, and final results are consistently impressive. What really sets it apart is the protein content — it’s the highest I’ve been able to find on the British market, and you can genuinely feel the difference when working with it. I honestly wouldn’t want to use any other flour now. Very highly recommended.

Very good flour for bread making

Love this flour and always has a really good exp date on it but this is the second time I’ve had a split bag ! Very annoying

Switching to this flour for my sourdough bread baking has been a game changer. Great quality flour with a good flavour. Most importantly the consistency of my loaves is much better. You really notice the gluten strength during stretch and folds and the oven spring is fab. In the pricey side, I will probably switch to buying a sack in future. Also great for yeasted bread, although I reserve it now for my sourdough. Highly recommend .