Yorkshire Organic Millers

So, the rye flour I was getting really excited about in September I have been using with very pleasing results. The yeasty organic activity is proving to be excellent and very responsive. My starter is quite well established now and within a couple of hours of “feeding” the hubble-bubble is apparent with the starter increasing in volume within a short period of time. The bake is producing complex flavours of sourdough and I am very, very pleased with the results.

 

The flour is sourced from the Yorkshire Organic Millers based on the edge of the North York Moors. Using traditional mill stones from France, Joe Coughlan is producing some very fine flours which are perfect for making artisan and in particular sourdough breads. Rye flour which used to be a staple grain of North Yorkshire is still grown within a short distance of the Mill and it is this flour that I have been using. Emphasis on the use and handling of local grains as well as traditional, basic milling techniques forms the basis of this Mill's existence. For example the wholegrain flour is exactly that; the whole wheat grain is milled in a single pass with no additions or reconstitution from separate millings.

My light rye flour is unbleached, so that all the natural organisms associated with the grain are relatively undisturbed during the process of turning it into flour. This is exactly what we want for our sour dough starter.

The Yorkshire Sourdough Company is pleased to work with Joe and also to stock a range of flours which are available for sale via our website www.yorkshiresourdoughcompany.co.uk