Description
This “guest flour” is made from a variety of wheat grown in the 19th and early 20th Century in England. It is a wholemeal flour, lowish protein, so one to use for pastry and to add to a white flour to build flavour and texture. We have a small amount of grain to mill – read about its’ story below:
Squareheads Master is a variety wheat which was grown primarily for its high yielding straw. It was used by thatchers from the 1860s onwards when English farmers began to move away from growing the high quality landrace wheats such as Red Lammas as imported high protein wheat flooded the UK market from Canada and Russia. Given its soft wheat characteristics, it produces lovely large flecks of bran and a pleasant taste – great to add to a higher protein flour for flavour, or to use for pastry.
This grain was grown, harvested and threshed using traditional methods including steam power by Jonathan Wheeler of Bardwell, Suffolk. See our Blog Post to watch video of the grain being threshed having been dried in stooks in the field!
We are extremely grateful to Jonathan for offering us some of his wheat, grown without fertiliser or pesticides.
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