Shipton Mill’s Organic Traditional White Flour was one of the first flours they ever milled, based on their love of a heritage English grain called Maris Wigeon.
This recipe is to make sourdough with it, and they think the flavour the Maris Wigeon adds to the blend is something special.
For every acre, Maris Wigeon yields less than half the amount of wheat of many modern varieties, but its quality and flavour are so unique that they have worked with farmers for over 40 years to encourage the growth of this heritage variety and help retain genetic diversity.
@shiptonmill currently blend the Maris Wigeon from each year’s harvest with some carefully selected organic wheats from the continent to create consistent baking results.
They would love to bring a 100% Maris Wigeon flour to the table, if this is something you’d be interested in please let them know!
Pictured here, some of @farmer_johnp previous beautiful organic Maris Wigeon harvests – they can’t wait for this year’s harvest soon.
Find the recipe for the sourdough on https://www.shipton-mill.com/blogs/journal
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