This flour is suitable for adding to your sourdough starter. Also great for cakes, pastries and heavier breads and can be combined with lighter flours to enhance texture and flavour.
A chemical free grain grown in Tasmania, the grain is bagged by the farmer and travels to Callington Mill in Oatlands. Here it is freshly milled into medium-fine flour by slow turning wind-driven stones.
Callington Mill is located just accross the road from The Sourdough Shop. We use the flour in our own bakery every day and get to know a lot about how it behaves for bakers.
Please leave a comment or question below...we would love to discuss the qualities of this flour as it evolves from season to season.