Flour

In-Between Flour, Straight Flour, High Extraction Flour

February 13, 2012

This flour is the perfect answer to those who think wholemeal flour is too heavy but still want the good parts of the wheatberry because along with having particles from the whole endosperm it will also have a fair amount of the bran and the germ. Stone Milling With stone milling the process is very […]

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White Amaretto 10.5% 3 Months On & Power of Oxidisation

February 9, 2012

I’ve been posting recently about white stoneground flour I’ve bought from Anne in Felin Ganol watermill in Wales and the first flour I tried was this amaretto from a 2010 harvest which yielded a low protein flour of 10.5%, too low for making bread on its own it was believed, but I proved in this […]

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Amaretto Wheat Variety 10.5% from Felin Ganol Watermill

November 29, 2011

After writing my last post on Low Protein Flours Make Great Bread, It’s All About the Flour I said I would write in detail how I made my loaves using Anne Parry’s Amaretto white flour from her watermill in Wales. A flour currently being sold as All Purpose because of its low protein content, 10.5%. […]

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Chestnut Flour Madeleines – Gluten Free

October 30, 2011

I’ve been wanting to test out this recipe here for a year, had asked my local health food shop to order some chestnut flour but after a month of waiting they told me they couldn’t get any. This summer on ordering lots of different flours from Shipton Mill I was delighted to see they […]

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And Off to France I Go…

October 16, 2011

The process of clearing the garage has began, skip has been filling up and the builders have been to measure out and start the process this coming week of turning it into a utility room. The idea is for me to have more space for my baking and expand my micro-bakery as my kitchen is […]

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