“This is a favoured flour of mine but on this occasion I purchased it to make a cottage loaf for my nephew’s lunch during Victorian School Day. I have told him that this was the most popular loaf shape in mid 1800s, that the flour is stoneground in a mill powered by water. But later in the decade Victorians invented roller mills, iron ovens, loaf tins and white bread ruled.”
“I started to make bread during Lockdown and haven't bought any since. I know what goes into the bread and all the flours that I have purchased from Bakery Bits have been great. Even the packaging is lovely, I love malty flours and Stoate's is one of my favourites.”
“I tried this on chance, I like to add one bag of something I've not yet tried to my flour order. This exceeded my expectations in the bread machine using a 70% malt and 30% Marriages Canadian white. It was very light and very tasty toasted. It worked very well in handmade rolls, using 80/20 mix. The twice weekly sourdough bake was made using 50/50 with Gilchesters. Of all of them, the machine one is the one it adds the most yumminess to, toasted I find it hard to leave alone, but results very good however it was used. It's not too bitty and the malt flavour comes through very well.”
