Wholegrain, stoneground flour from grain grown on the ‘Woodstock’ family farm in Berrigan, NSW.
Stoneground, wholegrain flour milled to order from Certified Organic Spitfire wheat grown on the Woodstock family farm. This flour is high in protein (roughly 12%) making it perfect for bread baking, pasta, pizza and crackers. Spitfire is quite thirsty so be sure to increase your dough hydration by at least 10%.
Rosella Cake Flour:
Stoneground, wholegrain Rosella flour milled fresh to order from rosella wheat grown on the Woodstock family farm. Rosella is traditionally a biscuit/cake wheat of medium protein. It makes for a beautiful golden crumb and buttery flavour. Rosella is a healthy and flavoursome substitute for plain flour and is great for cakes, biscuits, scones, etc. To substitute self-raising flour, we add 2 tsp baking powder for every cup of flour.
Wholegrain, stoneground rye flour milled to order from Certified Organic rye grown on the Woodstock family farm. This flour is low in gluten, high in flavour and works well as a substitute for plain flour in all kinds of baking. We love to use rye in chocolate brownies, biscuits, cakes, crackers and dark european style breads.
Woodstock’s spelt flour is wholegrain and stoneground, freshly milled from Certified Organic spelt grown on their family farm. It is highly nutritious with a lovely nutty flavour- great as a substitute for plain flour in most baking.
Woodstock flour is best used fresh and has three month shelf life. Pop it in the fridge or freezer to extend its life.