The Prior's Wholemeal Flour from Foster's Mill is made using French Burr Stones which produces a fine meal. The bran is chopped up, but typically more intact than in flour produced by the roller milling process.
|Foster's Mill Flour Specification|
|Name of Flour:||
Prior's Stoneground Wholemeal Flour
Grain from Home Farm, Wimpole Hall, Cambridgeshire
14% = Strong Flour
Wholemeal Pastry, Sourdough, Yeasted Breads (not suitable for very high protein breads such as ciabatta)
The stoneground milling process leaves the starch in the flour more intact than in roller milled flour. As a result the flour take up less water - be prepared to reduce the amount of water stated in the recipe you are using to compensate