Miller's Choice, a wheat population, was created over twelve years by Andrew Forbes of Brokewell Bake, using 19th century (and older) tall wheat varieties as a starting point. Its heritage means it's particularly well suited to low input farming systems and our Miller's Choice was grown organically by John and Alice Pawsey in Suffolk.
As a nation we really love bread. It's a staple of almost all British households, with 12 million loaves baked and sold every day. At Hodmedod we’re a little more particular. We love real bread.
Diversity is at the heart of resilient agroecological food systems. For that reason and just in time for Real Bread Week, we're delighted to be welcoming Flanders wheat into the Bean Store.
Hodmedod's miller (and engineer) Keith Malcolm takes a closer look at stoneground wholemeal flour to understand its properties and how they change with time.
Keith Malcolm joined Hodmedod during the first 2020 lockdown to help pack orders and has now taken on the role of miller, mastering the milling of wholemeal flour on our new mill.
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.
This photo from July 2017 marks an ending and a beginning. The end of a long search for bakers willing to work with the population wheats developed by Martin Wolfe. The start of a new phase that has seen YQ widely grown and used, alongside a blossoming of alternative grain systems in the UK.
Kimberley Bell of Small Food Bakery reflects on four years of YQ grown for the bakery and the people-centred systems that have emerged and continue to emerge, around it.
We only sell stoneground whole grain flours, these are made by milling the whole cereal seed and not sifting the flour. We do this because we know that wholegrain flours taste better and are better for us. But we've started selling bran and semolina, the by-products of white flour production - Josiah explains why.
If you haven't caught up with them yet you really mustn't miss the new Cereal podcast series from Farmerama Radio and Wendell Steavenson's Guardian long read Flour Power. Pus more food for thought we've digested recently.
Learn to bake with fresh-milled grains such as our YQ wheat. Expert home-baker Sue Hudson, who runs Bread Workshops in East Anglia, has begun offering courses where you can mill our grains with a Mockmill and then bake with them. As Sue explains, there's nothing quite like the flavour of a loaf made with fresh-milled flour.
