Seven different loaves of bread made from seven different whole meal flours: 6 milled using either wind or water power from millers who are members of the Traditional Corn Millers’ Guild and one, for comparison purposes, bought from a supermarket and milled by one of the UK’s big millers.
It was really interesting to work with seven different flours at once. They looked, felt, smelled, mixed up, kneaded, felt, tasted, baked, looked, felt, smelled, and tasted unique: from “green grass” to “hay” to “nothing” to “bitter” to “mold” to “vegetables” to many other appropriate and silly words (we did use wine to cleanse our pallets between bread rather than the other way around).
It was amazing to both of us (and I am a baker) how different flour could look, feel, taste, and behave.
Next installment here.