Two years ago we changed our flour. It was the smallest change on paper and the biggest one our bakers have noticed.
Stone, not steel
Most flour is milled between steel rollers that separate the grain completely. A stone mill grinds the whole kernel slowly and keeps more of the germ, which carries most of the flavour.
Grown close by
The wheat comes from three farms within a day's drive of the mill. The miller knows each field and blends them for the bakers who buy from her.
"You can taste the difference in a plain slice of bread with nothing on it."
Loaves from the first week on the new flour. The crust browned faster than we expected.
What changed in the kitchen
Stone-ground flour drinks more water and ferments faster, so we adjusted our recipes over a few weeks. The result is a darker crust and a crumb with more character.
