Little Salkeld Watermill stoneground wheat flour passed through a bolter (cylindrical sieve) to separate the finest flour particles from the centre of the grain to produce a white flour. Makes a light and creamy bread. Unlike roller milled flour, stoneground white flour retains some of the wheatgerm oil and has a delicious flavour.
The flour from the the mill at Little Salkeld is driven by water which significantly reduces the carbon footprint of our flour compared with conventional mills. The flour is stoneground which, unlike modern roller-milled flour, it is slow milled using horizontal millstones, retaining the full “nutty” flavour and nutritional value of the wheatgerm.
All the flours from The Watermill at Little Salkeld flours are organic, and is are one of the few mills in the UK that offers a range of Demeter Biodynamic quality stoneground flours from wheat grown especially for the mill. Demeter symbol food offers excellent flavour, nutritional quality, vitality, keeping quality and disease resistance.
The Watermill at Little Salkeld specialises in home grown grains - for flavour, value, and lower food miles, unlike most commercial flours. English wheat produces flour with a delicious flavour and texture. For more about Little Salkeld flours, read their guide.
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The Watermill at Little Salkeld |