Miller's Choice - A New Wheat from Old Wheat

Miller's Choice - A New Wheat from Old Wheat

by Josiah Meldrum June 06, 2022 1 Comment

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.

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Eat Real Bread

Eat Real Bread

by Amy Oboussier February 19, 2022

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.

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Ah, Flanders, welcome back!

Ah, Flanders, welcome back!

by Josiah Meldrum February 18, 2022

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.

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Miller’s Voice: Know Your Flour

Miller’s Voice: Know Your Flour

by Keith Malcolm February 03, 2022

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.

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A View from the Mill House: Keith

A View from the Mill House: Keith

by Keith Malcolm July 27, 2021

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.

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Hodmedod stone mill

Inside the Mill House

by Nick Saltmarsh July 02, 2021

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.

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YQ Wheat for Bakers

YQ Wheat for Bakers

by Josiah Meldrum June 04, 2021

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. 

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A Grain Community

A Grain Community

by Kimberley Bell June 04, 2021

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.

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Milling Offal - let’s eat more of it!

Milling Offal - let’s eat more of it!

by Josiah Meldrum August 31, 2020

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.

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Food for Thought: an essential earful, a knead to read & more

Food for Thought: an essential earful, a knead to read & more

by Nick Saltmarsh December 16, 2019

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.

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Home mill and bake with whole grains

Home mill and bake with whole grains

by Sue Hudson October 22, 2019

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.

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