As part of the Radical Bakers Team Bake-off, we will be selecting and grinding Heritage grains and there will be the option to mix this flour with a sourdough starter (there will be a choice of strains). There will be 2 sessions each day with Rupert from Torth-y-Tir Peasant bakery, and then a final baking session on Sunday with the grand-final.
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 a few 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 (Squareheads Master) mixed with organic Maris Huntsma (1972) 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.