As part of the Radical Bakers Team Bake-off, we will be selecting heritage flours and grinding grains with a solar powered stone grain mill. There will be the option to mix this flour with a sourdough starter and there will be a choice of strains.
Come and use the grain mill for the Bake-Off opening session on Friday afternoon. If you want to use a sourdough starter then ideally you need to grind your grains on the Thurs or Friday. There will also be fresh yeast and other leavening methods available. There will be baking sessions over the weekend with stainless steel catering surfaces, bowls and utensils provided.
There will be a variety of grains for home-milling: Spelt wheat, or a special blend of an old heritage bread wheat or even some Einkorn grain. We have an electric stone flour mill powered from the solar power. In addition we will have a few nice pre-milled flours and other baking ingredients.