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 »
Freshly milled flour can replace the flour in any recipe that normally uses plain (all purpose), self raising or wholemeal flour. You can also use grain that would normally only be suitable for bread making. When you use freshly milled flour in your baking the gluten is not stable and so even grain with a
Sticky toffee pudding 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 »
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 »
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
Coppice Blend & Mulika Holdfast Read More »
Welcome to milling fresh.com, a resource that will help you understand how to mill your own flour at home and how to get the best out of freshly milled flour. When you mill grain and use it straightaway you get the very best out it. It contains all of the nutrition, especially if you are
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