Sourdough loaf with Sussex Magister Wheat

I tried a different variety of wheat in my sourdough loaf yesterday and it made a surprising difference to the crumb and lightness of the loaf. I usually buy wheat grain from the local windmill at Heage but the milling had to stop due to wet rot in the main beam thingy so I lost my grain supply. The good news is that after much fundraising the windmill now has it's sails back on and is back in action. In the meantime I bought wheat grain from Imbhams when I ordered spelt grain and maize so have a different variety to bake from. I'm not sure where Heage windmill source their grain from but it is definitely not the Sussex Magister wheat that I used yesterday. This has a much darker reddish colour and the dough was more springy and stretchy, whereas the Heage grain made a more rustic loaf with a greater depth of flavour. That is not to say that my new grain has no flavour, it is just lighter and more subtle (and just as delicious).

 If only a photo could convey the heavenly smell and taste of a sourdough loaf

If only a photo could convey the heavenly smell and taste of a sourdough loaf

Whilst researching Heage Windmill for this post I saw that there was a classic motor bike event today so we picked an interlude between the showers and went for a look. It was a small but friendly show with much shiny chrome and classic bikes coming and going and roaring up and down the lane.  It was marvellous to see the windmill sails whipping round in the wind and of course it was quite essential to buy a bag of flour :)