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.
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.
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.