Category: All Flour
The stoneground texture is noticeably coarser than regular flour, giving my bread a hearty crumb. That nutty, wheaty flavour came through beautifully in the pastries.
Finally found a spelt flour that actually lives up to the stoneground promise—the texture is noticeably coarser than supermarket stuff, and my pastry came out incredibly flaky. The nutty flavour really shines through in biscuits, too.
The stoneground texture gives this flour a lovely rustic feel, and that nutty flavour really comes through in my bread. Perfect for pastry too, it's become my go-to for wholemeal baking.