It would help to have some ideas of the sort of ingredients you would all like available for baking. ( No Joe I’m not going to order a shipment of cream eggs!!!!!! )
Am planning to introduce you to a different flour to the one I use and we used last time here.
I have spoken with Michael Stoate at Cann Mills and he has agreed to give us a good discount price. His flour is stoneground. A lot of it English , but he also adds Canadian to some to get a strong flour.Anyway look on his site and let me know what you think. He is a very experienced miller and does sell on-line if you should find you like the flour.His mill is also home to Paul Merry’s baking classes.
LIST Requested so far:
Whole Rye Grains
Cut Rye Grains