Mark has been continuing his milling practice, this week with Maris Widgeon flour. The results are a beautifully silky white flour, that is creamy in colour and has a great taste. The Hagberg Falling Number for this grain in the harvest 2020 was 219 which is lower than the standard for bread flour accepted by …
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 …
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 …
