Category: Alle Meel
The fine stoneground texture made my scones come out with a lovely light crumb, even though it's wholemeal. Worked perfectly for thickening a mushroom sauce too, no lumps at all.
Made a batch of biscuits with this flour and they held together beautifully without being heavy. The fine grind really makes a difference for sauces too—no lumps at all.
My scones had such a light, crumbly texture using this flour—it's incredibly fine for a wholemeal, which made all the difference. I've been using it for sauces too, thickening smoothly without any grittiness.