Organic wholemeal flour milled at Redbournbury Watermill on the River Ver, with a nutty, wholesome flavour. Ideal for bread, sourdough and long fermentation — nutty flavour and great keeping quality. 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: Wholemeal flour brings more of the grain’s natural flavour and fibre, giving a hearty crumb and excellent keeping quality. Stoneground wholemeal often benefits from a little extra water and rest time.
Best for: Bread, Sourdough, Long fermentation, Cakes.
What to expect: Nutty, wholesome flavour; hearty crumb; great keeping quality.
Handling: Wholemeal usually needs a touch more hydration and benefits from a short rest (autolyse) to fully hydrate the bran.
