Our award-winning flour is milled locally at the beautiful Stotfold Watermill, set next to a wonderful nature reserve in the heart of the Bedfordshire countryside. It is stoneground and comes in both white and wholemeal and both types have won several Great Taste Awards.
The flour is made from the milling wheat that we grow here on the farm and it part of our cropping rotation. After harvest, we take the wheat to the mill and it is then carefully stoneground to produce plain flour. The biproduct, which is bran, is collected by us and given to neighbouring farmers who feed it to their livestock - literally nothing is wasted.
The flour's protein levels (13%) and characteristics mean it is ideal for making sourdough, something we do in our own kitchen several times every week!
Whizz learnt the art of making sourdough a few years ago and was taught by the Queen of Sourdough herself, Elaine of Foodbod Sourdough. Elaine creates the most incredible loaves and is an excellent teacher of all things sourdough - you can find all sorts of information, ideas and recipes on her website, along with a page dedicated to making bread with our flour:
Elaine has also produced a fabulous and very handy recipe book, which you can buy via her website.
Our flour is available to buy on our website here or direct through Whizz - do get in touch if you'd like any further details.