Strong white bread flour, the same that I use to bake our award-winning sourdough bread.
This flour has a high gluten content that captures the carbon dioxide the yeast expels to get a great rise from your baking. It is unbleached so retains a lot of it’s natural enzymes that are good for your gut health.
You could add baking powder to this to make self-raising flour, but you would want to work it very little if you were using it for anything other than bread. To learn more about baking check our bread page, there’s a wealth of information on there for you! If you’re interested in baking and self-sufficiency then take a look at our courses in Somerset too.