We’ve recently been experimenting with a new stoneground flour and have been very pleased with how it’s turning out. It’s grown using regenerative methods which is something we’re very keen to support. One further advantage is, we also know exactly where each sack of flour comes from and how it was farmed — unlike our normal white flour which is a blend from many farms. For example, here’s the information table for the current batch:
| Product Name | Traditional Stoneground Regenerative White |
| Flour Type | Strong White Flour |
| Flour Protein | 12.2% > 12.8% |
| Extraction | 80% |
| Flour Inputs | 0% |
| Farming Model | Regenerative farming model. 1: No inputs 2: Incorporation of livestock 3: Cover crops 4: Low till or no till to minimise soil disturbance 5: 5+ year’s crop rotational cycle including a diverse range of crops and inclusion of fallow years to rest soil. |
| Farm 1 | Talton Mill Farm – Stratford-upon-Avon – 21 miles |
| Farm 2 | Kirby Farm – Shipston-on-Stour – 20 miles |
| Milling Type | Stoneground Milled |
| Milling Location | Matthews Mill Shipton Under Wychwood |
| ELASTICITY p/l | TBC |
| Purpose | Light stoneground strong bread flour, T80 style flour with 12.2% to 12.8% protein. |
| Grain 1 | Mulika 50% |
| Grain 2 | Khorasan 50% |
We’ll be sticking with the normal white flour for our main white loaves but look for the regenerative flour in the ciabatta, focaccia and other speciality breads. If you’d like to know more about the flour we use, please ask!