Hodmedod's British Pulses & Grains
£41.99
Buy our bundle of Vanessa Kimbell's superb guide to quick and easy sourdough baking with a fresh sourdough live starter and selection of our wholemeal stoneground flours, plus a free £5 voucher to boot. Wakelyns YQ Sourdough Starter is prepared weekly to order so all 10-minute Sourdough Bundles are dispatched on a Wednesday for next-day delivery - order by 8am Monday for the following Wednesday. |
Please note: contents (not the book) may very occasionally differ according to availability (any substitute items will be of equivalent or greater value)
Collections: Bakery, Bundles & Boxes, Hodmedod & Guest Products, Hodmedod's Pulses and Grains, Stoneground Cereal Flour
Category: Bakery, Baking, Books, Botanical Blend, Cereal Flour, Emmer, Naked Barley Flour, Rare Cereal Flour, Rye, spelt, Starter
£5.00
Wakelyns Bakery Sourdough Starters are made and sent out once a week to fit in with the bread ordering cycle. Orders for Wednesday dispatch must be placed by 8am on the Monday. We'll send your full order with your starter on the wednesday following your order. |
Make sourdough loaves like Wakelyns Bakery!
We celebrated Sourdough September 2022 with Wakelyns Bakery, they - and we - want to see as many people as possible baking sourdough with 100% wholemeal flour. To help that happen we offered the Wakelyns YQ Starter with a recipe from and care instructions from the bakers. It proved such a hit and we got such fantastic reviews that we've carried on listing it.
It's a dry starter, incredibly easy to look after and intended for storage in a cupboard or on a shelf rather than in the fridge. Perfect for delivery by post. As well as the recipe, the following care notes (pdf) will be included with your starter, along with Wakelyns Bakery's recipe for a Sourdough Tin Loaf:
Maintaining your starter is simple and can fit into your everyday routine. There is little waste from this method. A few days before baking, feed it twice daily for maximum activity. Depending on the number of loaves you are making bulk the starter up gradually with each feed using this ratio: 3 parts flour to 1.5 parts water and 1 part starter. An active happy starter will bubble a little and smell slightly sour.
For baking on a regular basis:
Keep your starter in your kitchen or store cupboard, not fridge. Feed twice a day, as below. Fit these feeds into your morning and evening routines. If that’s too much, once a day is also fine.
Mix all the ingredients together, roll into a ball and keep in a jar
For baking once a month or less:
Keep your starter in the fridge and feed it once a week with the above quantities. Take it out of the fridge three days before baking, feeding it twice a day as above.
Wakelyns Bakery make bread at Wakelyns Organic Agroforestry. Each week the bakery produces very small batches of wholegrain bread, just enough for us to offer a few of their sustaining loaves, which have a complex nutty flavour and keep beautifully, through our website. When they bake they multiply their starter, critical to the flavour and quality of their loaves, through September they'll be setting some aside for us each week.
*Add the Sourdough Starter to your basket and complete your order as usual. A small number loaves will be baked to order every Wednesday. Orders for Wednesday baking must be received by 8am on the Monday.
YQ Wheat Flour, Water
For allergens, including cereals containing gluten, see ingredients in bold.
Nuts, eggs and dairy products are also handled in the bakery.
Hodmedod's British Pulses & Grains
£2.29 £5.58
Wholemeal organic rye flour, stone-milled at Gilchesters Organics in Hertfordshire, or in small batches through our own mill at the Hodmedod Mill House, from rye grown at Crow Hill Farm in Bedfordshire. |
Our 100% whole grain ‘dark’ rye flour is perfect for traditional European black breads and adds depth of flavour when added to wheat flour breads and pastries.
Rye Flour has a deep, distinctive flavour traditionally used to make robust, close textured breads.
Use alone, or mix with other flours to make bread, pancakes, pastries and biscuits.
Wholegrain Rye
Contains Gluten
Typical values | Per 100g |
Energy | 1228kJ (304kcal) |
Fat | 1.9g |
of which saturates | 0.3g |
Carbohydrate | 64.1g |
of which sugars | 1.6g |
Fibre | 13.4g |
Protein | 7.8g |
Salt | 0.13g |
Hodmedod's British Pulses & Grains
£3.99
Once popular with millers and bakers, Flanders is quite unlike any other British wheat, being soft but with good bread making qualities. |
Flanders is a winter-sown medium-straw wheat, grown in Britain in the 1970s and 80s but now almost extinct.
Our Flanders flour is stone-milled in small batches through our own stone mill at the Hodmedod Mill House in Suffolk, from Flanders variety wheat grown by Jeremy Dickin at Oak Farm in Lincolnshire.
Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for baking, pastry and cakes.
Protein: 13.12%
Hagberg: 283
Stoneground wholegrain Flanders variety wheat flour is an excellent soft but quality flour, perfect for biscuits and pastries, it can also be used for bread making, especially baguettes (after all it is of French ancestry).
Wheat Flour
For allergens, including cereals containing gluten, see ingredients in bold.
Typical values (generic wholemeal flour) |
Per 100g |
Energy | 1409kJ (337kcal) |
Fat | 2.3g |
of which saturates | 0.6g |
Carbohydrate | 59.4g |
of which sugars | 2.7g |
Fibre | 9.5g |
Protein | 12.4g |
Salt | 0.01g |
Hodmedod's British Pulses & Grains
£2.99
Wholemeal wheat flour, stone-milled in small batches through our own mill at the Hodmedod Mill House in Suffolk, from Atle variety wheat grown by Leon Collyer in Suffolk. |
Atle is a high quality spring-sown bread-making wheat variety, first grown in Sweden in 1936 and popular in Britain in the 1950s and early 1960s.
Stoneground and wholemeal it retains its full nutrients and flavour and is ideal for breads, pastry and cakes.
Our current batch of Atle Wheat is 12.65% protein with a Hagberg falling number of 325.
Perfect for bread making and baking.
Wheat Flour
For allergens, including cereals containing gluten, see ingredients in bold.
Typical values (generic wholemeal flour) |
Per 100g |
Energy | 1409kJ (337kcal) |
Fat | 2.3g |
of which saturates | 0.6g |
Carbohydrate | 59.4g |
of which sugars | 2.7g |
Fibre | 9.5g |
Protein | 12.4g |
Salt | 0.01g |
Get in touch at hello@hodmedods.co.uk or 01986 467567
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