This cake is made with freshly milled Crusoe grain. The beauty with fresh milling grain is that because the gluten hasn’t stabilised you can use bread wheats in place of cake flour and still get a lovely light cake. If you were to use an aged bread flour the higher protein level would make for […]
Wholemeal Coffee & Walnut Cake Read More »
There is something incredibly satisfying about baking sourdough and fresh milling the grain in your own tabletop mill takes that satisfaction to the next level. This Maris Widgeon was grown seven miles away from my home at Green Acres Farm, Kemberton by Mark and Liz Lea in the harvest of 2020. Here is the method
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Maris Widgeon is classified as a heritage wheat. Bred in 1964 by the Plant Breeding Institute, Cambridge to be a bread making wheat and to have the long straw suited to thatching. It is a wheat suited to organic systems. The grain was grown organically in harvest 2020 by Mark and Liz Lea, Green Acres
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Mulika is a modern Group 1 spring wheat. The crop can be planted from November through to April and does well in organic systems with good disease resistance and high yield, known for its high Hagberg Falling Number and protein percentage it is regarded as a good choice for bread making. The grain was grown
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Millers Choice is a population of long straw wheats selected by Andy Forbes of Brockwell Bake Association to favour red wheats of Lammas varieties rather than the more modern squarehead wheats to offer flavour, good milling qualities and disease resistance. The wheat has been grown in harvest 2020 by Mark and Liz Lea of Green
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I am continuing with my experiments with the wheats grown by Mark and Liz Lea at Green Acres Farm, Kemberton, Shifnal. Halfreda is being planted for Harvest 2021 as part of the Liveseed trials that Green Acres takes part in. Montana will also be planted for Harvest 2021. This post should be read in conjunction
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This is the fourth in a series of baking experiments testing this year’s wheat harvest (2020) for Mark and Liz Lea who grow organic bread wheat on their mixed organic farm in Kemberton, Shropshire just seven miles away from Veg Patch Kitchen Cookery School HQ. You can also read all about how Siskin and Crusoe,
Fresh Milling Experiments with Wakelyns YQ and Holdfast grain Read More »
This is the third in a series of experimental bakes testing the grain grown organically by Mark & Liz Lea at Green Acres Farm, Shropshire in Harvest 2020. Previous experiments tested Crusoe and Siskin and Yeoman and Rivet. The experiments use freshly milled grain and are based on a yeasted loaf, using the stretch and
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Yeasted loaves This is part two of a short series of experimental baking with the grain grown in Harvest 2020 at Green Acres Farm, Kemberton, Shifnal by Mark and Liz Lea. Part one covers Siskin and Crusoe. The purpose of these experiments is to test the grain’s baking performance. Each grain is treated the same,
Fresh Milling with Rivet Grain and Yeoman Grain Read More »
Testing freshly milled grains Harvest 2020
Fresh Milling with Siskin grain and Crusoe grain Read More »
