Wholegrain, stoneground flour from grain grown on the ‘Woodstock’ family farm in Berrigan, NSW.
Spitfire: 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.
Rye: 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.
Spelt: 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.