Roller Milling

A Forgotten Type of Poolish, Pouliche (Sponge) Loaf

May 16, 2012

In the last post here, I said since the experiment with the poolish showed signs of activity it had inspired for more experiments, only this time not exhausting the yeast to see whether I could produce a good loaf. A poolish is equal amounts of water to flour, how much yeast you add and the [...]

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Oxidising Fresh Flour, Over-Oxidising & Over-Mixing Dough

April 3, 2012

The subject of the need to oxidise fresh flour and also the need to introduce oxygen when mixing dough and the consequences of over doing it, which produces an inferior loaf both in appearance and flavour is a huge subject with nerdy-type of details. These details cover the effect of the gluten-forming proteins as well [...]

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Shipton Mill No. 4 Flour Organic

March 4, 2012

The white roller mill flour I like and use regularly from Shipton Mill is their organic number 4, 12% protein. I use it for all sorts, to mix with stoneground flour like the loaf below or making the kids loaves, whenever I want a roller white texture. What I like about no. 4 is that [...]

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Shipton Mill’s Two Mills

March 3, 2012

I met John Lister, the owner of Shipton Mill, last October at their Tedbury site where John’s office resides, but my first encounter with Shipton mill was at their other huge site in Frampton-on-Severn in September. It’s not until you visit this old Cadbury’s site do you realise how big Shipton Mill are. My introduction to [...]

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In-Between Flour, Straight Flour, High Extraction Flour

February 13, 2012

This flour is the perfect answer to those who think wholemeal flour is too heavy but still want the good parts of the wheatberry because along with having particles from the whole endosperm it will also have a fair amount of the bran and the germ. Stone Milling With stone milling the process is very [...]

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