Category Archives: Flour

‘National’ flour for a national emergency – Mungoswells to the rescue

In a move reminiscent of the darkest days of World War 2, Mungoswells Mill has decided to concentrate on producing an ’85% extraction’ brown flour instead of separate white and wholemeal. Milling the one grade of flour will simplify and speed up production to address a big backlog of orders with a nutritious and tasty […]

Baking with Scotland The Bread’s Fulltofta rye flour

Thanks to our Director Alison Ramcharran for outlining her experience of using our new rye flour in her ‘nano-bakery’, where her seeded rye sourdough is gaining a local fan club. If you’ve never done it before, baking with freshly milled flour is a new and sensory experience. The joy of opening a bag of just-milled […]

Milling Around: an Update from our Miller-Manager Connie

As we head closer to the year’s end we are reflecting on how the milling operation here at Bowhouse has changed over 2019. When we first started we were cleaning and milling 25kg sacks of a grain one a time, using our small grain cleaner. The first great improvement we made was to get the […]

Baking With Scottish Heritage Flour: Why is it Different?

This heritage flour is special. Apart from its above-average mineral content, it has: a full, satisfying flavour without the dry dustiness of some wholemeals gluten that is naturally softer, less stretchy and more extensible (and arguably more digestible) than in common breadmaking flours How come? It’s all down to the interaction of two factors – climate and […]

About Hunter’s Organic Grain and Wholemeal Flour

Key information Variety name: Hunter’s Certified organic wheat 100% wholemeal flour finely ground on the innovative Zentrofan cyclone mill Above-average values for most key minerals Soft texture and a flavour that is quite a revelation Suitable for real bread (with long fermentation and no additives) and pastries, cakes and biscuits Origins Hunter’s wheat has an interesting story. Sometime around […]

About Golden Drop Organic Grain and Wholemeal Flour

Key information Variety name: Golden Drop Certified organic wheat 100% wholemeal flour finely ground on the innovative Zentrofan cyclone mill Above-average values for most key minerals Soft texture and a flavour that is quite a revelation Suitable for real bread (with long fermentation and no additives) and pastries, cakes and biscuits Origins Golden Drop wheat is probably descended from […]

About Rouge d’Ecosse Organic Grain and Wholemeal Flour

Key information Variety name: Rouge d’Ecosse Certified organic wheat 100% wholemeal flour finely ground on the innovative Zentrofan cyclone mill Above-average values for most key minerals Soft texture and a flavour that is quite a revelation Suitable for real bread (with long fermentation and no additives) and pastries, cakes and biscuits Origins Rouge d’Ecosse wheat is, despite its French […]

Real Bread Week 2019

To celebrate Real Bread Week 2019 we organised a ‘flour share’ event with some of Scotland’s most talented bakers. The three bakeries that took part are all masters of their sourdough craft, committed to slowly fermented, flavour-full Real Bread. We sent them a sample pack of our heritage flours, in return for honest feedback. Scotland The Bread […]

The How and Why of Scotland The Bread Heritage Flour

We are enjoying being kept busy at Macbiehill Farmhouse milling Scotland The Bread’s heritage flours – more than three quarters of a ton, as of January 2018. In November we launched three varieties of flour from wheat landraces that were common in Scotland in the 19th century – Rouge d’Ecosse, Golden Drop and Hunter’s. We are somewhat […]

Bakers Feed Back on Scotland The Bread Heritage Flours

To mark the launch of our heritage flours, we sent samples to some of our most trusted bakers to gain valuable feedback. The flour is softer than normal breadmaking flour (we have put together tips and advice on handling it for best results and a longer post on why it’s so different), so it was […]