Every baker eventually ends up in a baking situation that causes frustration. It may be a loaf of bread that won't rise, a cake that crumbles, or a pastry that rips - there are a lot of things that can go wrong in a recipe. While all recipes have many moving parts, often the first thing to blame is the type of flour used and its quality. Humble Flour is here to help you become an expert at making your dough by resolving these baking dilemmas.

What is the right flour for my baking?

Using the proper flour is the first step in achieving successful baking. Each Flour has its unique protein level, and protein levels are essential because they directly impact the gluten development in your dough. Gluten is a network of proteins that creates structure and elasticity by trapping gas bubbles to achieve a light and airy crumb in your bread. Therefore, using a higher-protein flour is necessary for a structured loaf of bread, but a lower-protein flour is best for a cake or pastry.

Why won't my bread rise?

This is usually an indication of either insufficient gluten development or insufficient protein in your flour. It could also be that your yeast is old or your dough was too cold; however, starting with strong flour that has enough protein is essential. Our strong bread flour is made from wheat grown in New Zealand, and we have selected varieties based on their gluten quality, allowing you to achieve the ideal oven spring and a light, airy crumb. With strength and elasticity, it can hold its shape during fermentation and baking. To learn more about flour types, read our ‘Ultimate Guide to NZ Flour Types | Choosing the Right Humble Flour for Every Bake'.

Why do my cakes crumb or come out dense?

For cakes and biscuits, you want the protein to be lower and softer, so that you don't have a tough cake or biscuit. Flour that is too strong can overdevelop gluten, resulting in a dry crumb that crumbles easily, which isn’t what you want when baking cakes or biscuits. Our plain flour is milled to achieve the perfect balance, resulting in a light, even crumb that prevents it from becoming dense and dry.

Why is my pastry tough and rigid to handle?

A tougher pastry is a classic sign of gluten development, and sugar followed the standard rules of dough. The aim with pastry is to minimise gluten development altogether, and our plain flour contains the correct protein level to create a pliable and buttery dough that bakes into a flaky texture without being tough. The way you handle the dough is also essential, and it's good practice to keep everything cold and avoid overmixing.

The advantage of freshness and purity

The freshness of your flour is also critical. A short supply chain from the farm to your kitchen means that our flour retains more of the natural oils and nutrients. By using fresher flour, you activate the yeast more effectively, which enables the bread to rise more efficiently. Additionally, this means you retain more flavour, as specific flavours are lost in ageing or commercial flours.

At Humble Flour, our commitment to locally grown means that all our flours are naturally unbleached and unenriched. This clean label ensures you are using a natural ingredient. When a recipe gives you ratios and techniques to follow, starting with a pure, high-quality base flour gives you the best chance of success.

What are the benefits of local, regenerative ingredients?

The best way to solve your baking problems is to use the highest quality ingredients available. Humble Flour is committed to low-input, spray-free farming practices, which guarantee that we deliver flour that is not only unbleached and unenriched but also contains the organic richness that comes from healthy soil. The nutrient-rich wheat we sourced from regenerative farms provides a quality foundation that builds your confidence in your baking.

The commitment to quality that spans from farm to flour bag is one we are excited to share with you. Some of the best bakers and grocers in New Zealand use and stock Humble Flour. Check out who trusts us at our stockists page.

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Solving Common NZ Baking Problems with Humble Flour