Mrs Middleton is actually a lovely lady called Whizz, and Whizz’s farm is very very close to where I live. For several years Whizz has sold a lovely light rapeseed oil made from her own crops, and recently she also started to sell flour from wheat grown on her land and milled at a local historical mill. This flour therefore is grown and milled very close to where I live and therefore sits it firmly in my heart.
Whizz produces just two flours as shown above, and I love the plain natural white stoneground flour; but do not be fooled, this is not what you would think of as ‘plain flour’. This flour is 13% protein and therefore perfect for bread making. It also has a slight pink tint to the flour which bakes to a light brown, and it’s not just the colour that behaves like a wholemeal/whole wheat; this flour takes up a lot of water, which you have to take into account, and bakes to a gloriously flavoured textured loaf.
If used solely, the loaf will be quite dense and heavy unless you add extra water, which is what I did for the first 2 photos of this post; or, I lift it with some white spelt flour and it works perfectly, as these last 2 photos show. These loaves and the one below are made using my master recipe with 250g Mrs Middletons plain white flour & 250g white spelt flour, otherwise all the same quantities,
And this is definitely my most favourite flour mix to date, the dough is generated is so smooth, it’s beautiful to handle, and when turned out it’s always wonderfully firm and a joy to score…
I’ve also use this flour for making sourdough buttermilk biscuits/scones…
I can happily recommend trying Whizz’s beautiful flour, and I even had the honour of meeting her and teaching her how to make sourdough, which was lovely.
Trying new flours is so much fun, and this one has definitely been a successful experiment for me.
You can find Whizz’s lovely flour and oil here.