|We're milling! Our new mill is up and running in the Hodmedod Mill House and we're stone-milling our own wholemeal flour, offering a wider range alongside our existing flours milled for us by Maple Farm in Suffolka and Shipton Mill in Gloucestershire.|
At the beginning of the year we posted this photo of a black door opening into a new space at the Sotterley Food Hub and an exciting new phase for Hodmedod.
We've now opened the doors to our new Mill House and stone mill, beautifully made by Andrew and the team at New American Stone Mills.
At the mill's heart are two Vermont quarried Natural Barre Gray granite stones. This granite has an exceptionally fine grain, even texture and durability, as well as an ideal carving capacity that makes it popular among both sculptors and millers. Granite millstones have a large thermal mass that helps to keep temperature low during the milling process, protecting the grain's nutrients.
The speeds of the mill and the grain feed from the hopper are adjustable, allowing the mill to run at just the right rate for different types of grain.
The mill gives us the flexibility to work with small quantities of very special grains, like Owen Davies' black "Blacksmith" wheat, einkorn from Carr House Farm, and traditional Atle and Squareheads Master wheats grown by Paul and Tobias Watkins.
Our miller Keith and Josiah have been getting the measure of the mill over the last couple of months. Having initially milled a large batch of emmer flour for Pastificio Carleschi to use in our collaborative Emmer & Fava Bean Pasta, Keith has now milled an extended range of flours for baking, alongside our existing selection of flours milled for us by Maple Farm in Suffolk and Shipton Mill.
Here's a short film of the mill in action:
Comments will be approved before showing up.
A few years ago we were looking for a sweetner for some granola recipes, something UK produced and minimally processed. When our apple syrup order from Liberty Fields arrived we knew we were onto something special - we quickly added them to our short list of brilliant Guest Producers
We've launched ten pulses and grains from British farms as part of Holland & Barrett's transformation of their food range, available in their stores across the UK. It's a fantastic opportunity to make British-grown fava beans, carlin peas and quinoa, along with other pulses and cereals, available more widely and to support more diverse farming.
Down a warren of country lanes, not far from the Tamar Valley in Cornwall, is Julie Bailey's orchard Lower Trelabe, where she grows historic local varieties of apple and makes her delicious Apple Natural apple shreds, traditional fruit leathers that contain only the natural plant sugars.