This is a new section to our web site, a place where we share what is new for us and where you can check back on what I say to everyone who does or doesn’t what to hear it at the market.
The flour is back to a great standard
Today, it is the flour. Last year was not a great year for spelt and the harvest is now arriving in the mill over in Mechelen in Holland. When the grain is not super, the flour cannot be either and if there is a massive spelt shortage, the millers have to take what they get as do the bakers. So over the last while you might have noticed that our white loaf was not quite what it should have been and that we either had no croissants or were selling them cheap because we were just not happy with them. Basically the flour was poor and because we use only spelt we did not have the option of adding wheat, which is what many other bakers do to strengthen the spelt.
Spelt flour is a bit of a drama queen. Which is why wheat was invented and why the majority of all bakers and bakeries use wheat rather than spelt. But as Speltbakers, we have limited our choices with the name and what seemed a good idea 10 years ago is still a good idea today – or so we keep telling ourselves.
We were working hard to keep the quality up, using the ever reliable Oak Forest mill flour which we use for our Irish or Pilltown sourdough, to reinforce the poorer spelt. Thankfully, a new batch of flour arrived last week from Holland and we are back to full quality and loving it. So keep an eye on our Facebook and Instagram and if there are any questions, check back to this section where we will keep everyone up to date. We always try our best, and we will always keep you informed. All feedback welcome.