We’re delighted to announce that we have now started milling the 2014 harvest from National Trust Wimpole Home Farm.
As last year, the variety is Mulika, a modern variety of wheat which has been bred from the more well-known variety, Paragon. This organic what has oodles of flavour and a protein content of ~12.5%. For those bakers who worked with our white and wholemeal flours milled from the 2013 Mulika crop, you will notice that hydration levels are higher with the 2014 crop. This means, you will need to add a little more water to your dough – I’m baking with a hydration of 68% – that is 68 grams of water to every 100 grams of flour. The wholemeal flour which we continue to sell as both The Prior’s Wholemeal Flour or Cambridge Wholemeal dresses to a lovely creamy white – sold as The Prior’s White Flour or Cambridge White. We’re delighted to continue to work with the National Trust team, providing flour with seriously low food miles!
Our baking colleagues are already getting superb results with the flour – see the picture below of bread made by Carl Shavitz of the Artisan Bread School.
Main Photo: Abigail Erian, Trainee Farm Manager, National Trust Wimpole Home Farm courtesy of Cambridge Evening News
