Lammas Fayre's artisan pizza flour by John Letts is milled from a blend of heritage wheat species and varieties (bread Triticum aestivum, spelt T. spelta, emmer T. dicoccum, rivet T. turgidum and einkorn T. monococcum wheats) grown organically at Collings Hanger Farm in the village of Prestwood in Buckinghamshire, and at Sheepdrove Organic Farm in Wiltshire. As in the past, our fields are genetically diverse and contain mixtures of varieties that are adapted to local growing conditions. The grain is carefully stone ground and sieved to remove coarse bran, and is blended with roller milled white heritage flour to create a unique artisan-style pizza flour with exceptional flavour and texture.
Usage: flours from ancient rather than modern varieties of grain can be more challenging to the baker since they tend to have lower protein levels. If you want the authentic experience of a heritage loaf then you may choose to make your bread from 100% of this flour. However, for a lighter loaf with the heritage flavour, we have found that using 50% Lammas Fayre and 50% strong white is a good starting point, giving enough strength for a free-form loaf. As you increase the proportion of Lammas Fayre flour, you may find that giving your dough extra support in a tin is helpful.
About Lammas Fayre Flours: Lammas Fayre is a very small-scale artisan operation and consequently the stock and re-stocking can be a little variable. Our advice is simple - if you see it in stock then place your order: many lines are only available in very limited quantities.
Milling: Stoneground & roller milled
Ingredients: wheat flour (with no added gluten)
Allergy advice: contains natural wheat gluten, and could contain traces of nuts
Bread Machine Advice: This flour is suitable for use in bread machines.
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