Organic 85% wholemeal flour milled at Redbournbury Watermill on the River Ver, with a richer, wheaty flavour with extra depth. Ideal for bread, sourdough and long fermentation — extra depth and flavour without full wholemeal heaviness. 3kg bag.
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Milled at Redbournbury Watermill. A restored working watermill on the River Ver, just north of St Albans, producing organic stoneground flour in the traditional way.
Why you’ll like baking with it: An 85% extraction flour sits between white and wholemeal — more flavour and colour than a white flour, with a lighter feel than full wholemeal. It’s a versatile choice for flavourful bread and longer fermentation.
Best for: Bread, Sourdough, Long fermentation, Cakes.
What to expect: Richer wheaty flavour; slightly darker crumb; satisfying texture.
Handling: Expect to increase hydration slightly versus white flour; longer rests help the bran fully hydrate.
