Couple of weeks past, Rick and Maggie bore gifts up from darkest South Wales: about a kilo each of TyT, Torth y Tir – grain from a group of South Wales farmers – Felin Ganol milled Maris Wigeon – and milled Coppice Blend.
Coppice Blend is very interesting because it is grain that has been developed at Green Acres Farm near Shifnel in Shropshire. This is an organic farm where different varieties of wheat have been planted together over the past 40 years in order to develop a blend of grains best for the the local environment. Someone else could describe the science and the method better than me but – I got my kilo of wholemeal to play with!
I didn’t try anything clever, I just used the formula for my Classic but just using all wholemeal flour instead of half-and-half.
Hope not to offend bakers who feel adjustments must be made for changes in circumstances: the dough felt fine so I carried on as normal.
Looks all right to me. Tastes even better.
All I have to do now is find a source of grain so I can do my own milling.
The PArtisan Baker 