When you mill single variety flours you have the advantage of baking with a wonderful range of grains and you can normally trace these back to the farm, building a connection between what you eat and where it is produced. The flavour impact is also extraordinary. However, when you buy flour from the mill or […]
Bread making with single variety grains Read More »
Continuing the trials of the wheat from Harvest 2021 at Green Acres Farm I have tested Mulika and Siskin using a consistent bake to compare the two wheats. They were mixed at the same hydration, with the same amountof dough development, proof and baking. Both doughs were made with 500g sifted stoneground flour5g instant (easy
Mulika and Siskin wheat trials Read More »
This is the results of the first baking trial of four wheat varieties grown by Mark and Liz Lea at Green Acres Farm, Kemberton, Shropshire in harvest 2021. The four doughs were made using the same ingredients, mixing methods, proving time and baking time to give a good comparison across the four varieties. The flours
Comparison of Paragon, Nelson, Atle and April Bearded Read More »
Harvest 2021 at Green Acres Farm, Shropshire has been successfully completed and the grain has gone off for sampling. Mark has milled the first grains on his Alma Pro stone mill on the farm. I am testing Hallfreda, Yeoman and Holdfast using instant yeast to get a standard comparison between the three wheats and test
Hallfreda, Yeoman and Holdfast yeasted trials Read More »
It’s been an exciting time at Green Acres Farm (Kemberton, Shropshire) recently. Mark and Liz bought a new stone flour mill. Isn’t it a beauty? It travelled from France all in the time of Brexit and COVID (the brave thing). Mark and Liz are busy working out how to use it to get the best
A new stone mill at Green Acres Farm 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
Freshly Milled Maris Widgeon Sourdough Read More »
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
Fresh Milling with Maris Widgeon Read More »
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
Fresh Milling with Mulika Read More »
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
Fresh Milling with Millers Choice Read More »
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
Fresh Milling with Halfreda and Montana wheats Read More »
