Medieval Blend Beremancorn Flour

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From the Medieval Mancorn = wheat or rye; bere = barley. An unusual flour from John Letts's Lammas Fayre, ‘beremancorn’ is a blend of heritage barley wheat. Beremancorn was widely grown in the Medieval period for baking and brewing. The grain is stoneground and sieved to create a light, nutritious flour ideal for making bread, scones, griddle cakes or for thickening sauces.

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