TWF Flour X | 1Kg | Whole Grain Strong Bread Flour | High Protein | Unbleached | T150 Alternative | Whole Wheat and Barley | All Purpose Bread Flour | Ideal for Artisan Breads, Sourdoughs, Pizza | No chemicals | Non GMO | Non Bromated | Baking Ingredients

I am used to making bread in my home country with Hard white/red winter/spring wheat. I have tried to look high and low for a good bread flour in India (Udupi). After many un-successful attempts with local atta and atta from Tata store, I landed on this one. I have attached pics of side by side comparison of this atta against Aashirvad atta. I feel like this one gives a lighter and less dense loaf. Also the rise is great. This is comparable with the Hard White Winter Wheat I am used to in my home country.All the high rise ones are Flour X in the pic and the low rise ones are Aashrvad. I used the recipe that is on the back of this atta. What kind of wheat berry is this? I am curious. If anyone knows, please share.My only gripe is -> I wish the price was lower on this one or I could get something locally that gives good rise. I can get cheaper whole grain bread flour in my home country than this one.

Not the best but not bad either, I expected better considering the price. I tried sourdough bread, turned out a bit gummy, probably because of the barley content.

I started baking sourdough bread at home, and was not getting good results using the traditional chakki atta widely available in the local markets. After switching to TWF Flour X, I got very good results making sourdough breads.The feel of the wheat flour itself is very different and I found a vast difference in making my sourdough bread. The taste and flavor has also been great and getting the goodness of whole wheat is an advantage.I would have thought the pricing is a little on the higher side, but the results are great, so I have started buying more of the flour

I don't know how it's possible but this flour is easier to bake sourdough with than regular bread flour. Very good rise, holds its shape - it barely needed a preshape at about 80-82% hydration and was extremely easy to shape into a batard. It developed elasticity quickly during mixing as well. It is definitely expensive and I'll be experimenting with ratios with regular wholewheat or khapli to see what can work, but if you do a levain and an overnight bulk fermentation in the fridge, it's almost foolproof. I'm honestly really surprised by how easy it was to work with this flour.

I apologise for my complaints regarding item didn’t deliver. Now I get my itemSorry sir

I do baking all the time and one of my favorite things to make is pizzas from scratch, I have always used all purpose flour but this time I wanted to try something different and ended up ordering this product. I was not to sure as the flour is a little on the expensive side , but once my pizzas and garlic bread where done and eaten and enjoyed all my droughts were gone. The taste is wonderful and it is definitely different then the regular whole-wheat flour that we use for baking . I have definitely become a fan and this item has become a staple in my kitchen

Good

I’ve been trying to bake with whole wheat flour for a while now. I’ve always turned to the regular Atta flour, and my bakes have been dense with a very off-putting flavour.I’ve been very pleased with my bakes with TWF Flour X. I baked a loaf of bread.. I got a good rise,, nice crust and flavourful. My Apple-whole wheat cake also turned out beautifully, with a lovely brown shade and a delicate nutty flavour.I’ll be buying more of this flour, even though it stretches my pocket.