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The Priors Organic Spelt Flour

SKU
BB-149
By The Prior's Flour at Foster's Mill
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The Priors Spelt Flour from Foster's Mill is made from Spelt grain from Hills Farm Partnership, Manor Farm, Bradenham, Norfolk. Spelt is a variety of wheat which is related to wheat grown in Roman times. It is genetically different from modern varieties of wheat and has a different type of ear, leaf system and stalk height. The wheat grains are protected by a coarse husk which has to be removed in a de-hulling process before the grain is fit to mill. Occasionally, you will find some small pieces of the coarse husk in the flour as the process is not perfect!

Allergens including gluten in bold

Ingredients: organic spelt flour

 

Foster's Mill Flour Specification
Name of Flour:

Prior's Stoneground Spelt Flour
Ingredients:

Alkor Variety Spelt Grain
Certified Organic: Yes
Source:

Hills Farm Partnership, Manor Farm, Bradenham, Norfolk
% Protein:

13% = Strong Spelt Flour
Granularity: Fine
Suitability:

Wholemeal spelt pastry, Spelt Bread
Baking Comments:

Spelt flour has a lovely nutty flavour and a higher oil content than other varieties of wheat. Yeast tends to react more quickly with the enzymes in the flour leading to larger pockets of air which, if they burst can lead to deflated loaves, a phenomenon known as bakers tunnel!
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The Priors Organic Spelt Flour
The Priors Organic Spelt Flour
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Recipes and Guides

Recipe: Spelt, Carrot & Ginger Mini Loaves

Recipe: Spelt, Carrot & Ginger Mini Loaves
For Easter these mini carrot loaf cakes with ginger, dairy-free, are a great way of getting the family active helping you bake. The carrots are peeled, chopped, boiled, and pureed and this gives the cake texture a very seductive softness. Baked in our mini loaf tins they’re perfect as a snack or for a lunchbox treat. Makes 6-8 mini loaf tin cakes. Puree the cooked carrot and water until very ... Read more

How to...make a sourdough starter

How to...make a sourdough starter
What is a sourdough starter? A sourdough starter is a slow-rising mixture of flour and water, containing both yeast and bacteria, that together produce gas bubbles, a sour flavour, and a bright acidic aroma. Using it gives the bread a distinctive flavour, an irregular aeration, and a slightly waxy appearance to the crumb. The yeast and bacteria contained in the sourdough starter mostly come from ... Read more
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