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.
TRITICALE - cross between wheat and rye
Triticale is low in gluten with rich, malty and caramel notes. It mills into a beautiful, almost red flour with a noticeable bran flake. It’s a versatile flour that can be used to add flavour to breads or as a substitute for plain flour in cakes, biscuits and pastries. Triticale is a cross between wheat and rye, originally developed in the late 19th century in Scotland and Germany to combine the yield potential and grain quality of wheat with the disease and environmental tolerance of rye.
SPELT - bread, pastries, cakes, biscuits
Spelt is a popular ancient wheat with sweet and nutty characteristics. It’s low in gluten, high in nutritional value and easy to digest. It’s a soft flour which can be used in breads or for use in cakes, pastries and biscuits.