10 grains, seeds and pulses with nettle and seaweed are blended to produce this base diversity flour blend. Personalise your baking by adding your own herbs, spices or edible flowers.
This is a freshly stone-milled wholemeal flour, ready to use in your bread and bakes.
PLEASE NOTE: Our speciality flours are freshly milled in small batches. Depending on our milling schedule orders including speciality flour are generally delivered in 2-5 working days but on occasion may take up to 10 working days.
Created by Vanessa Kimbell of the Sourdough School and blended here at the Bean Store from grains and seeds grown by UK farmers, this botanical base mix is designed for use in sweet and savoury sourdough baking.
Botanical Blend #0+ is the second of several blends we plan to offer, all the culmination of years of research by Vanessa into the workings of the gut microbiome, the process of wild yeast fermentation and the art of baking for flavour and nutrition. They reflect the diversity we need to see in fields and in our diets.
Any home baker can mill and add the blend to their bakes, bringing extra fragrance, flavour and nutrition. However, the blend is best used in conjunction with The Sourdough School: Sweet Baking which can be bought separately or with the blend, either way including a free £5 Hodmedod voucher.
The Sourdough School: Botanical Blends information sheet is available as a free pdf download.
Complete Product Details
This mix has been created for home baking. Use as plain wholemeal flour for greater diversity and breadth of flavour in your baking. Add up to 5% botanicals and use with your usual bread flour for diversity and breadth of flavour in baking.
Wheat (YQ / Blacksmith / Flanders / Miller’s Choice), Lentils, Naked Barley, Flamingo Peas, Rye, Malted Oats, Spelt, Nettle, Seaweed
For allergens, including cereals containing gluten, see ingredients in bold.
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Suitable for vegans and vegetarians