Additional information
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| Weight | 1.5kg, 12kg, 25kg, 3kg, 6kg |
The mail order team are taking a well deserved holiday, orders received after Monday 16th March will be processed from the 30th March. You are welcome to order, but please accept our apologies in advance for the delay in fufilling your order. The mill shop remains open as usual. Dismiss
The home of stone-ground artisan flour ground by wind power
£4.30 – £43.00Price range: £4.30 through £43.00
We offer a stunning white flour milled from the winter organic wheat – variety Edelmann – wonderful oven spring and great flavour awaits! This 2025 harvest grain has a protein content of 13.8%, it produces a beautiful extensible, very lively dough and delicious crumb! Enjoy working with it as sourdough, conventional yeasted baking and in a bread machine. It has a delicious nutty flavour – a real “vintage” grain. Edelmann has been bread by the Austrian plant breeder Edlehoff – it is closely related to heritage varieties of grain – with a long straw stem and well developed leaf structure. The grain is from the Ednaston Estate, Derbyshire.
Our white flour contains no additives and has a “best before” date of 6 months from the date of milling.
| Weight | N/A |
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| Weight | 1.5kg, 12kg, 25kg, 3kg, 6kg |




Simon –
Excellent flour. I tried a 50:50 white:wholemeal mix with additional mixed seeds. Lovely taste and texture. Great for Yorkshire puddings too…..!
Ian Marlow (verified owner) –
I have been buying this for a few years and it has a lovely taste and makes great sourdough
Nigel S (verified owner) –
In my time I have tried a lot of stoneground flours from small independent millers and most are excellent, but for me Prior’s remains at the top of the pile. It produces a consistently pliable dough and the resultant loaf never fails to please (as long as I don’t over prove it!). Great yeasted or as a sourdough.
Tobi Megchild (verified owner) –
I bake weekly with this flour, it produces consistently great bread. A good crumb and a crust that has wonderful flavour and depth of colour. The flavour develops well over a day or two.