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 across 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.
This flour is great for cakes and pastries and can be combined with heavier flours to lighten the texture. Please leave a comment or question below...we would love to discuss the qualities of this flour as it evolves from season to season.