When we lived in Nova Scotia I enjoyed baking with a local rye flour from Longspell Point Farm in Kingsport, NS; I actually stocked up before we moved so I can keep making my favourite rye breads!
Now that we’re in London, ON, and getting to know this new area, I have to start over with finding good local ingredients. Luckily I didn’t have to wait too long to find some good flour. One of my husband’s colleagues told me about a flour mill just north of the city, so a few weeks ago my kids and I paid a visit to the Arva Flour Mill.
They offer several types of wheat flour, including pastry flour for cakes and pastry, and hard flour for breads. I picked up a bag of hard bread flour and have been enjoying the results ever since. It worked especially well in my favourite buttermilk rye bread recipe.
I tried making a batch of no-knead bread with it, and it actually didn’t come out very well. It seemed to be too sticky, so next time I may need to try it with either a bit less water, or a bit more flour. I also wonder whether the higher protein content of hard flour makes it need the kneading. Something to investigate in a future post! Until then, I will enjoy my regular breads made with this local flour, and look forward to trying some of their other flours in the future!