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.
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. An ancient wheat variety with a nutty, slightly sweet flavour, spelt is best known for its high nutritional value and ease of digestibility. A great flour for making pasta, pizza and bread and can also be used in cakes, scones and biscuits if not over mixed.
Please leave a comment or question below...we would love to discuss the qualities of this flour as it evolves from season to season.