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Ingredients · UK & Metric
The UK flour guide: named flours, protein percent, best use
Last updated 24 August 2026
Nobody keeps a current table of what UK supermarket and mill flours actually contain. Here is one, with the protein percentage and what each flour is genuinely good for, not just what the bag claims.
Question 1
What is the strongest flour in UK supermarkets
Waitrose Strong Canadian White is the strongest widely available UK supermarket flour at around 14% protein, followed by most own-brand strong white bread flours at 12 to 13%. Higher protein means more gluten strength, which suits longer cold ferments and chewier bread and pizza styles.
Protein percentage is printed on nearly every UK flour bag under the nutrition panel, usually per 100g. It is the single best predictor of how a flour will behave, better than the name on the front, since "strong" and "bread flour" are used loosely across brands.
| Flour | Protein | Best for | Notes |
|---|---|---|---|
| Waitrose Strong Canadian White | 14.0% | Bread, pizza, long cold ferments | The strongest widely stocked UK flour |
| Shipton Mill Strong White | 13.0% | Sourdough, NY pizza, pan styles | Reliable, milled in the UK, good for beginners |
| Marriage's Strong White | 13.0% | General bread and pizza | Widely stocked, consistent bag to bag |
| Doves Farm Organic Strong White | 12.8% | Neapolitan and NY pizza, organic loaves | Organic certification, slightly higher price |
| Sainsbury's / Tesco / Asda Strong White (own brand) | 12.0 to 12.5% | Budget NY and pan pizza, everyday bread | Cheapest reliable option, fine for most home baking |
| Caputo 00 Pizzeria (imported) | 12.5% | Neapolitan pizza, wood-fired or 400C+ ovens | Fine milling matters most at very high heat |
| Allinson's Plain White (UK) | 9.4% | Pastry, cakes, biscuits | Too weak for bread or pizza dough on its own |
| Marriage's Wholemeal Strong Brown | 13.2% | Wholemeal sourdough, rustic bread | Blend 70/30 with white for an easier open crumb |
| Bacheldre Watermill Organic Rye | 9.5% | Rye sourdough, starter feeding | Low gluten, always blend with a strong white |
Protein figures are per 100g as printed on UK packaging, current as of this page's last update. Brands occasionally reformulate, always check your own bag if the result matters.
Question 2
What flour should I use for sourdough in the UK
A strong white bread flour at 12 to 13% protein, such as Shipton Mill, Marriage's or a supermarket own-brand strong white, gives sourdough enough structure to hold an open crumb through a long ferment. Blend in 10 to 20% wholemeal or rye for more flavour and faster starter activity.
If your flour is under 12% protein, the dough will struggle to hold gas through a long bulk ferment and the crumb tends to collapse rather than open up. If it's a weak flour you already own, the vital wheat gluten calculator shows exactly how much VWG to add to bring it up to bread strength without buying new flour.
Question 3
Is UK plain flour the same as US all-purpose flour
Close, but not identical. UK plain flour runs about 9 to 11% protein, similar to US all-purpose at 10 to 12%, so recipes generally translate. UK strong bread flour and US bread flour are the closer, more reliable match for anything that needs real gluten development, like bread or pizza dough.
Converting a US recipe by cups rather than grams is where the real risk sits, not the flour naming. See converting American recipes for a UK kitchen for the full breakdown, or use the ingredient converter to go from cups to grams directly.
Question 4
Do I need specialist flour for pizza in the UK
No. Most UK supermarket strong white bread flour, at 12 to 13% protein, makes a good NY or pan-style pizza dough. Italian 00 flour such as Caputo is worth seeking out specifically for Neapolitan baked hot and fast above 400C, where its fine milling and higher protein matter more.
Blending two flours, a strong white for structure and a 00 for extensibility, is a common way to get closer to a Neapolitan result in a home oven that can't hit true pizza-oven temperatures. Pizza Studio's Stage 2 dual-flour blend calculates the exact split and its combined protein for you.
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Common questions
UK flour FAQ
What is the strongest flour in UK supermarkets?
Waitrose Strong Canadian White is the strongest widely available UK supermarket flour at around 14% protein, followed by most own-brand strong white bread flours at 12 to 13%. Higher protein means more gluten strength, which suits longer cold ferments and chewier bread and pizza styles.
What flour should I use for sourdough in the UK?
A strong white bread flour at 12 to 13% protein, such as Shipton Mill, Marriage's or a supermarket own-brand strong white, gives sourdough enough structure to hold an open crumb through a long ferment. Blend in 10 to 20% wholemeal or rye for more flavour and faster starter activity.
Is UK plain flour the same as US all-purpose flour?
Close, but not identical. UK plain flour runs about 9 to 11% protein, similar to US all-purpose at 10 to 12%, so recipes generally translate. UK strong bread flour and US bread flour are the closer, more reliable match for anything that needs real gluten development, like bread or pizza dough.
Do I need to buy specialist flour for pizza in the UK?
No. Most UK supermarket strong white bread flour, at 12 to 13% protein, makes a good NY or pan-style pizza dough. Italian 00 flour such as Caputo is worth seeking out specifically for Neapolitan baked hot and fast above 400C, where its fine milling and higher protein matter more.
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