When I saw this flour in offer at my local Waitrose I bought a bag to try. At first view with a protein content of 10.8g per 100g given on the packet, I was dubious about what rise this strength of flour would give.
This was a longish rise loaf recipe, and the dough was very elastic and a joy to knead. If anything the rise was far better than I expected, such that for this size of loaf tin I would reduce the weight by 10%. However since I rarely make a white loaf but do mix various grain flours together, I will be confident using my own blend using this flour for my sourdough loaves. I just hope my local store will continue to stock this flour and hopefully wholemeal too.
I recently made such a loaf using YQ Wholegrain from Matthews Cotswold Flour, which is 100% UK wheat and local to the millers.
"Milling and Grain Provenance: YQ was the brainchild of the late professor Martin Wolfe, who bred this rockstar grain at the Wakelyns Agroforestry Organic Research centre. In 2002 he created a special population of wheat. Today Matthews sources this population of wheat from one of our local farmers only 3 miles from the mill."
I have yet to use the white equivalent from MCF and when placing my next order with them, will be sure to order some of Heritage Fifield Light to try out.
No comments:
Post a Comment