Organic strong white flour milled at Redbournbury Watermill on the River Ver, with a clean, wheaty flavour. Ideal for sourdough, bread and long fermentation — reliable strength for good oven spring. 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: A dependable strong flour for confident dough development and good oven spring. It’s ideal when you want structure for everyday loaves or longer fermentation.
Best for: Sourdough, Bread, Long fermentation.
What to expect: Clean wheaty flavour; good dough strength; confident oven spring.
Handling: If you’re pushing hydration, add water gradually and let the dough rest so it fully absorbs (see hydration).
