Milling & Grain Provenance: Fifield has been given its name after the Cotswold village 3 miles away that stills grows heritage varieties of wheat. These types of varieties were grown by local farmers and the Matthews family 200 years ago. Today we still work with the same farming families under the Cotswold Grain Partnerships to grow Heritage varieties of wheat using a low input model that supports soil health and minimises the use of chemicals.
Perfect for: Artisan breads, blending with wholemeal bread recipes.
Top Tip: 1: Blend the unique flavour of Fifield light with other wholegrain flours. 2: Dough needs to be handled gently and will take less water.
Flour Number: 18
Flour Type: Bread Flour