Heritage Grains and Milling

As part of the Radical Bakers Team Bake-off, we will be selecting heritage flours and grinding grains with both a bike powered and 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.

Pedal-powered Grain Milling

Gavin from Shedtherapy.com will be bringing his pedal powered grain mill for the Bake-Off opening session on Friday afternoon.

Gavin says:”Pedal the bike and grind wheat into the freshest of flour. Because we don’t remove the endosperm after milling, our flour has all the vitality of the live grain. Tell us if the bread you bake with fresh-milled flour tastes better. Bring a container to take away your flour. If you prefer whiter flour you can use a sieve to separate the bran.”

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 two baking sessions a day over the weekend with stainless steel catering surfaces, bowls and utensils provided.

Solar-Powered Flour

stone grain mill

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.