Comments on: Flour Power http://www.thedailyspud.com/2009/03/11/flour-power/?utm_source=rss&utm_medium=rss&utm_campaign=flour-power ...there's both eatin' and drinkin' in it Wed, 08 Feb 2012 17:41:06 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Food to make you happy, part 3: Spicy Pumpkin Soup and Trish’s Brown Bread | Caroline's Feeds http://www.thedailyspud.com/2009/03/11/flour-power/comment-page-1/#comment-58569 Food to make you happy, part 3: Spicy Pumpkin Soup and Trish’s Brown Bread | Caroline's Feeds Wed, 26 Oct 2011 10:14:10 +0000 http://www.thedailyspud.com/?p=3416#comment-58569 [...] uses only the finest Irish produce to bake her bread; Macroom Wholewheat Stoneground Flour and Howards One Way Stonegrond are combined with bran and pinhead oats to create a nutty and robust loaf. She encouraged me to [...] [...] uses only the finest Irish produce to bake her bread; Macroom Wholewheat Stoneground Flour and Howards One Way Stonegrond are combined with bran and pinhead oats to create a nutty and robust loaf. She encouraged me to [...]

]]> By: Daily Spud http://www.thedailyspud.com/2009/03/11/flour-power/comment-page-1/#comment-40796 Daily Spud Fri, 26 Nov 2010 10:20:52 +0000 http://www.thedailyspud.com/?p=3416#comment-40796 Hi Kathleen - I've never tried to source Odlums in the UK, but according to <a href="http://www.danlepard.com/forum/viewtopic.php?f=1&t=2985" target="_blank" rel="nofollow">this thread</a>, you might be about to find some <a href="http://www.allinlondon.co.uk/directory/1230/42676.php" target="_blank" rel="nofollow">here</a>. Hope that helps. Hi Kathleen – I’ve never tried to source Odlums in the UK, but according to this thread, you might be about to find some here. Hope that helps.

]]> By: kathleen mcmenamin http://www.thedailyspud.com/2009/03/11/flour-power/comment-page-1/#comment-40790 kathleen mcmenamin Fri, 26 Nov 2010 09:32:54 +0000 http://www.thedailyspud.com/?p=3416#comment-40790 Does anybody know where I can buy odlums flour in London? Does anybody know where I can buy odlums flour in London?

]]> By: Daily Spud http://www.thedailyspud.com/2009/03/11/flour-power/comment-page-1/#comment-35762 Daily Spud Wed, 14 Jul 2010 08:56:59 +0000 http://www.thedailyspud.com/?p=3416#comment-35762 Thanks so much for all of that information Mariana. I have one of the Tassajara books and you've just reminded me to look at it again! I must endeavour to look up some of those local mills when I'm next in the UK. Thanks so much for all of that information Mariana. I have one of the Tassajara books and you’ve just reminded me to look at it again! I must endeavour to look up some of those local mills when I’m next in the UK.

]]> By: Mariana Perry-Zoupanou http://www.thedailyspud.com/2009/03/11/flour-power/comment-page-1/#comment-35761 Mariana Perry-Zoupanou Wed, 14 Jul 2010 08:19:36 +0000 http://www.thedailyspud.com/?p=3416#comment-35761 I can see you're after the Holy Grail of the wheat world. Personally, I have been using fine and medium-coarse stoneground flour from a couple of Hampshire Mills (Eling Tide Mill, Alderholt Mill and others) and been mixing it with ordinary bread-making flour as that was what was recommended in The Tassajara Cook Book from the 1970s. Every scrap I make is consumed and it is delicious! Try looking up local UK mills that produce their own flour on certain days or even every day as in the case of Eling near Southampton which used tidal power to grind its corn! Hampshire Mills Group can advise as to The History of Milling furthermore and do give special talks on the subject. Happy baking! I can see you’re after the Holy Grail of the wheat world. Personally, I have been using fine and medium-coarse stoneground flour from a couple of Hampshire Mills (Eling Tide Mill, Alderholt Mill and others) and been mixing it with ordinary bread-making flour as that was what was recommended in The Tassajara Cook Book from the 1970s. Every scrap I make is consumed and it is delicious! Try looking up local UK mills that produce their own flour on certain days or even every day as in the case of Eling near Southampton which used tidal power to grind its corn! Hampshire Mills Group can advise as to The History of Milling furthermore and do give special talks on the subject. Happy baking!

]]> By: Daily Spud http://www.thedailyspud.com/2009/03/11/flour-power/comment-page-1/#comment-27604 Daily Spud Thu, 18 Feb 2010 17:09:01 +0000 http://www.thedailyspud.com/?p=3416#comment-27604 Gosh, it is a mystery indeed! If I come across any more information myself, I will be sure to let you know - you have raised a topic of great fascination. And good luck with your mission to discover the wheat variety - I have to say that the brockwell bake project sounds like a fantastic endeavour. Gosh, it is a mystery indeed! If I come across any more information myself, I will be sure to let you know – you have raised a topic of great fascination. And good luck with your mission to discover the wheat variety – I have to say that the brockwell bake project sounds like a fantastic endeavour.

]]> By: Andrew Forbes http://www.thedailyspud.com/2009/03/11/flour-power/comment-page-1/#comment-27600 Andrew Forbes Thu, 18 Feb 2010 16:52:59 +0000 http://www.thedailyspud.com/?p=3416#comment-27600 well I spoke to a nice lady at Macroom Oat Mill today and they do indeed grind the Ballybrado flour nowadays but she couldn't tell me if it was made from any particular wheat variety (which is my main interest) other than its organic. So I'll have to try and speak to Josef Finke next week on that. She was equally mystified as ourselves where Howards Abbey Stoneground could be being milled now as she knew Bellmount Mills are closed. well I spoke to a nice lady at Macroom Oat Mill today and they do indeed grind the Ballybrado flour nowadays but she couldn’t tell me if it was made from any particular wheat variety (which is my main interest) other than its organic. So I’ll have to try and speak to Josef Finke next week on that.

She was equally mystified as ourselves where Howards Abbey Stoneground could be being milled now as she knew Bellmount Mills are closed.

]]> By: Andrew Forbes http://www.thedailyspud.com/2009/03/11/flour-power/comment-page-1/#comment-27396 Andrew Forbes Thu, 18 Feb 2010 00:39:25 +0000 http://www.thedailyspud.com/?p=3416#comment-27396 looks like you are right on the Macroom Ballybrado connection http://www.go-organic.ie/irish-organic-shop/organic-breads-baking/index.php/cPath/62 looks like you are right on the Macroom Ballybrado connection
http://www.go-organic.ie/irish-organic-shop/organic-breads-baking/index.php/cPath/62

]]> By: Daily Spud http://www.thedailyspud.com/2009/03/11/flour-power/comment-page-1/#comment-27386 Daily Spud Thu, 18 Feb 2010 00:08:30 +0000 http://www.thedailyspud.com/?p=3416#comment-27386 At least a few have survived (and lovely to see the inside shots of one such). From a bit of poking around, it seems that Donal Creedon's mill in Macroom may be the last operational stone mill here in Ireland (some info <a href="http://www.zingermansdeli.com/content/pages/foodnews/2008/march/foodnews_irishoatmeal.php" target="_blank" rel="nofollow">here</a>). He's known for his Macroom Oatmeal and I think he mills the Ballybrado wholemeal flour too. At least a few have survived (and lovely to see the inside shots of one such). From a bit of poking around, it seems that Donal Creedon’s mill in Macroom may be the last operational stone mill here in Ireland (some info here). He’s known for his Macroom Oatmeal and I think he mills the Ballybrado wholemeal flour too.

]]> By: Andrew Forbes http://www.thedailyspud.com/2009/03/11/flour-power/comment-page-1/#comment-27378 Andrew Forbes Wed, 17 Feb 2010 23:40:18 +0000 http://www.thedailyspud.com/?p=3416#comment-27378 There was a deliberate campaign of buying out smaller mills by the big 3 in UK between the wars so that they controlled 70% by 1945 and then after WWII they had a battle with each other to buy up small bakers ('vertical integration') which also coincided with onset of the Chorley Wood Process - so we are where we are now with 3 companies in control of something like 90% of UK flour/bread. Fortunately there were a few mills so small they slipped under their radar so in UK we have http://www.tcmg.org.uk/ - little visit by myself to one of these last year at http://myplot.org/gallery.php?project=49 There was a deliberate campaign of buying out smaller mills by the big 3 in UK between the wars so that they controlled 70% by 1945 and then after WWII they had a battle with each other to buy up small bakers (‘vertical integration’) which also coincided with onset of the Chorley Wood Process – so we are where we are now with 3 companies in control of something like 90% of UK flour/bread. Fortunately there were a few mills so small they slipped under their radar so in UK we have http://www.tcmg.org.uk/ – little visit by myself to one of these last year at http://myplot.org/gallery.php?project=49

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