Woodstock organic, stoneground flour
We're very proud to be offering this lovely product from the regeneratively-managed Woodstock Farm in the Riverina, NSW.
The information below is from the Woodstock Flour website:
'We produce fine, wholegrain, stoneground flour from grain grown on our Certified Organic family farm in Berrigan, NSW. We produce spitfire wheat (bread), rosella wheat (cake), triticale, rye and spelt flours. All of our flours are 100% wholegrain, which means they retain the nutritious and flavoursome bran and germ of the wheat kernel. Our flours are milled fresh to order and suit all kinds of baking.'
SPITFIRE WHEAT - bread, pasta, pizza
Spitfire is your typical bread wheat with great extensibility and oven spring. It’s high in protein and almost herbaceous in flavour. It mills into a fine golden flour with an almost indistinguishable bran. It’s perfect for bread, pasta and pizza. Spitfire is a variety that yields well on our organic farm in dry conditions. For best results, be sure to increase your hydration by around 10% when baking with this flour.
ROSELLA WHEAT - cakes, pastries, biscuits, scones
Rosella is traditionally a biscuit wheat that was developed in the ‘80s. It has a lovely buttery, honey like flavour and delicate crumb. It mills into a soft, fluffy and light flour which is ideal for cakes, pastries, biscuits and scones. It’s a great substitute for plain flour but with added flavour and nutritional value. For self-raising flour, we recommend adding 2 tsp baking powder per cup of flour.
RYE - bread, brownies, cakes, biscuits
Rye is a low gluten cereal grain that mills into a soft flour with a large bran flake. It’s great for dark European style breads, chocolate brownies, cakes and biscuits. It’s not an overly dark rye but it has a lovely earthy, tangy flavour with a lavender aroma. We’ve been growing this particular rye for almost 20 years and it has adapted well to our organic conditions with lots of natural variation.
We're very proud to be offering this lovely product from the regeneratively-managed Woodstock Farm in the Riverina, NSW.
The information below is from the Woodstock Flour website:
'We produce fine, wholegrain, stoneground flour from grain grown on our Certified Organic family farm in Berrigan, NSW. We produce spitfire wheat (bread), rosella wheat (cake), triticale, rye and spelt flours. All of our flours are 100% wholegrain, which means they retain the nutritious and flavoursome bran and germ of the wheat kernel. Our flours are milled fresh to order and suit all kinds of baking.'
SPITFIRE WHEAT - bread, pasta, pizza
Spitfire is your typical bread wheat with great extensibility and oven spring. It’s high in protein and almost herbaceous in flavour. It mills into a fine golden flour with an almost indistinguishable bran. It’s perfect for bread, pasta and pizza. Spitfire is a variety that yields well on our organic farm in dry conditions. For best results, be sure to increase your hydration by around 10% when baking with this flour.
ROSELLA WHEAT - cakes, pastries, biscuits, scones
Rosella is traditionally a biscuit wheat that was developed in the ‘80s. It has a lovely buttery, honey like flavour and delicate crumb. It mills into a soft, fluffy and light flour which is ideal for cakes, pastries, biscuits and scones. It’s a great substitute for plain flour but with added flavour and nutritional value. For self-raising flour, we recommend adding 2 tsp baking powder per cup of flour.
RYE - bread, brownies, cakes, biscuits
Rye is a low gluten cereal grain that mills into a soft flour with a large bran flake. It’s great for dark European style breads, chocolate brownies, cakes and biscuits. It’s not an overly dark rye but it has a lovely earthy, tangy flavour with a lavender aroma. We’ve been growing this particular rye for almost 20 years and it has adapted well to our organic conditions with lots of natural variation.
Original: $6.93
-65%$6.93
$2.43Description
We're very proud to be offering this lovely product from the regeneratively-managed Woodstock Farm in the Riverina, NSW.
The information below is from the Woodstock Flour website:
'We produce fine, wholegrain, stoneground flour from grain grown on our Certified Organic family farm in Berrigan, NSW. We produce spitfire wheat (bread), rosella wheat (cake), triticale, rye and spelt flours. All of our flours are 100% wholegrain, which means they retain the nutritious and flavoursome bran and germ of the wheat kernel. Our flours are milled fresh to order and suit all kinds of baking.'
SPITFIRE WHEAT - bread, pasta, pizza
Spitfire is your typical bread wheat with great extensibility and oven spring. It’s high in protein and almost herbaceous in flavour. It mills into a fine golden flour with an almost indistinguishable bran. It’s perfect for bread, pasta and pizza. Spitfire is a variety that yields well on our organic farm in dry conditions. For best results, be sure to increase your hydration by around 10% when baking with this flour.
ROSELLA WHEAT - cakes, pastries, biscuits, scones
Rosella is traditionally a biscuit wheat that was developed in the ‘80s. It has a lovely buttery, honey like flavour and delicate crumb. It mills into a soft, fluffy and light flour which is ideal for cakes, pastries, biscuits and scones. It’s a great substitute for plain flour but with added flavour and nutritional value. For self-raising flour, we recommend adding 2 tsp baking powder per cup of flour.
RYE - bread, brownies, cakes, biscuits
Rye is a low gluten cereal grain that mills into a soft flour with a large bran flake. It’s great for dark European style breads, chocolate brownies, cakes and biscuits. It’s not an overly dark rye but it has a lovely earthy, tangy flavour with a lavender aroma. We’ve been growing this particular rye for almost 20 years and it has adapted well to our organic conditions with lots of natural variation.
