September has crept up on us again this year but we don’t mind as it’s one of our favourite food months...#sourdoughseptember
After a few cups of tea and some serious thinking, we’ve decided to concentrate on the new old flours that we’ve been lucky enough to get hold of this year. It’s all about heritage!
@scotlandthebread Scotland the Bread have grown heritage Rouge d’Ecosse, Hunters wheat and Golden Drop. Having taken the time to rebuild these heritage grains from seed banks we are looking forward to
@trenchmore_farm This year is the first year Trenchmore farm have sold their stoneground heritage flour. Interested to see how this heritage mixed landrace behaves compared to the single wheat varieties from Scotland the Bread.
@mungoswells Based in East Lothian, Mungoswells are our go to flour that we use day to day. Their organic Mullika strong bread flour is like baking with an old friend, it certainly keeps our sourdough starter lively!
@lammasfayre Lammas Fayre produce a range of historic flours, we’ve decided to try out their Victorian heritage blend.
@gilchesters produce stoneground organic heritage wheat, spelt, rye, emmer and einkorn from their borders farm near Hadrian’s Wall. We regularly use their farmhouse blend and rye in our sandwich loaves and we’re looking forward to trying out some recipes with their alternative grains
We’ll keep you posted on our Instagram @McCuneSmithCafe of our heritage Sourdough September
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