Sweet Leaf

Finding Beauty through Baking ~by Susan Baxter-Peace

Finding Local Flour September 17, 2014

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!

20140917_093719Now 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!

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