I have used this flour to make Sourdough tin bread and the the egg custard tarts from the recipes. Both turned out really well. The bread came out well risen and has a good crumb and texture. The aroma and flavour are exceptional. There is a nice depth and sweetness to the wheat. It toasts well also. I made the Egg custard in a flan dish. I have made three since. The pastry is really short and crisp and holds up well against the rich custard. They are delicious and don’t last long. YQ really is an exceptional and versatile flour.
YQ Wheat Flour, Stoneground Wholemeal, Organic
Ann-Marie
Very interesting
Just made my usual sourdough recipe, substituted 85g flour with fresh milled Botanical Blend #2. It has given it a rich depth of taste, was superb. The rise was fantastic. You can see tiny flecks of blue from the cornflower. Its also given me one of the best looking loaves too. Open baked in a loaf pan with a pie tin quarter full of boiling water on the shelf underneath.
Diversity Blend #2 Meadow - Grist for milling
Xawier
Amazing bread
Great taste and so healthy not the rubbish you get in supermarkets nowadays. I feel full of energy after eating in the morning. When I used to eat white bread I just felt sluggish and hungry the whole day. Absolute amazing and highly recommend
Wholemeal Rye Loaf, 600g, Sourdough
Simon
Perfect for daily emergencies!
When I'm hungry for lunch, or dinner, or just home-alone, and urgently want something that's nutritious, filling and tasty to eat, this is my go-to food. A tray of them in the larder is essential for daily use and for a survival store. It's a meal for one, or add a bit of water to make 2 bowls of soup. Add some creamed coconut or coconut oil to make it richer. Perfect!
Vaal Dhal, Organic
Simon
Great for GREEN pancakes
Why wouldn't you want wonderfully tasting green pancakes? We also alternate green and yellow blinis for canapés. You can of course make them even greener with a couple of leaves of fresh spinach wizzed into the batter.
