Category: Behind the scenes

Twelve miles inland, on the river Tamsin, Ford Mill has been grinding grain since 1790. All of our wholemeal and most of our white flour comes from there.

Stone-ground flour keeps more of the wheat’s germ and flavour than roller-milled flour. It also behaves differently every season, which is why our bread changes a little through the year.

Visiting the mill

Ford Mill opens to visitors on the first Sunday of each month. Tell them we sent you.

Every loaf we sell starts with Morwenna, the starter Maya has kept alive since 2016. Here is how we look after her.

Twice a day

1. Discard all but 50g of the starter.
2. Add 100g of stone-ground wholemeal and 100g of water at 26°C.
3. Leave it covered at room temperature until it has doubled, around six hours.

A starter that smells of nail varnish is hungry. Feed it more often, not less.