More about flour

  1. Heritage flour is the latest thing

    Heritage flour is the latest thing
    One thing we’re often asked by customers is how to best use the Lammas Fayre heritage flours. Given the current interest in heritage grains, it’s not surprising and we’re keen to help out with ideas and recipes. Some bakers it seems, are a little nervous about using these flours. It is understandable that they are worried that ancient wheat varieties...
  2. Sharpham Park's Story of Spelt

    Sharpham Park's Story of Spelt
    One of the farms leading the resurgence in British spelt growing is Sharpham Park near Glastonbury in Somerset. Owner of Sharpham Park, Roger Saul, cheerfully explains how organic spelt is “dead in the water in terms of commercial farming”. The crop yields at best two tonnes per acre, compared to the four tonnes or more you can get from wheat...
  3. Spelt – an ancient grain for modern tastes

    Spelt – an ancient grain for modern tastes
    Not long ago, spelt was an almost forgotten grain. Lower yielding and needing more post-harvest processing than conventional wheat, it had been left behind in the race to modernise. Over the past decade it has been ‘rediscovered’ as a nutritious alternative to wheat flour and spelt is now being embraced as a key ingredient for baking delicious bread. Spelt is...
  4. Heritage Blend Wholemeal from Lammas Fayre

    Heritage Blend Wholemeal from Lammas Fayre
    One of my favourite flours to bake with is the Heritage Blend Wholemeal from Lammas Fayre.  It has bags of valour, with a malty, nutty sweetness to it. I often use about 20% of it in my usual everyday white bread to add texture and flavour. What is Heritage flour? Heritage flour is a somewhat controversial name for varieties of...
  5. Mulino Marino “00” Soffiata - Flour of the Month

    Mulino Marino “00” Soffiata - Flour of the Month
    April’s flour of the Month is Mulino Marino “00” Soffiata. 00 is the one flour that I would never be without.  It’s one of the best basic white flours a baker can have in the cupboard and I use it for everything, and I mean everything.  Bread, pizzas baguettes, brioche, croissants, muffins, cakes, pancakes and ciabatta with a 14 –...
  6. Buck up your baking with some Buckwheat

    Buck up your baking with some Buckwheat
    Buckwheat is really delectable nutty gluten-free (although may have been ground in a mill grinding wheat) flour that adds a wonderful depth of flavour and texture to most recipes. For some strange reason buckwheat seems to have fallen by the margins in the UK. It is even listed under the heading of “Miscellaneous Bread Flours” in Elizabeth David’s English Bread...

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