We headed down to Stoate & Sons yesterday for the start of a short artisan film we are privileged to be involved with, ‘The art of bread making’.
Based at Cann Mills near Shaftesbury in Dorset, the water powered mill has been there so long that it is mentioned in the Doomsday Book! The mill produces a brilliant range of flours – both organic and non-organic – all ground on a natural grindstone. Our favourite has to be the organic spelt and rye flours and the popular Maltstar.
Researchers have found that stone ground flour has a lower glycaemic index compared to flour produced industrially, using metal rollers. The stones produce a coarser grain, so it is slower to digest and therefore releases its energy at a slower rate.
It was great to spend the day with Michael Stoate, a fifth generation miller. The roots of his family have been linked to Brothers William and Thomas Stoate who started the family off down the path of flour milling in 1832.
Thanks for sharing all of the fascinating history and process with us Michael, really great to meet you, and look forward to sharing the result with you soon…