Used on its own or combined with other flours to enhance the flavour - a great flour for lighter breads and for use in cakes and pastries.
Tasmania has perfect climate and soils for growing spelt.
This particular spelt is grown in the North-West of Tasmania. The grain is bagged by the farmer and travels 2 hours to Callington Mill in Oatlands. Here it is freshly milled into medium-fine flour by slow turning wind-driven stones.
We used the flour in our own bakery every day and got to know a lot about how it behaves for bakers. This flour is suitable for adding to your sourdough starter.
Please leave a comment or question below...we would love to discuss the qualities of this flour as it evolves from season to season.