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.
W wild farming and regenerative farming look to have great prospects for the future in producing food and in an environmentally friendly way.
ReplyDeleteLooking after the soil, which is such a huge asset both now, and even more so in the future, I believe is a priority. I am also pleased that Matthews Cotswold Flours is also selling this type of flour, and I am using their stoneground wholemeal and this produces a loaf I really like too.
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