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April Bearded is a heritage British spring wheat with the kind of flavour and character that modern commodity flour often loses. Grown by William Toby at New House Farm and stone milled in Devon, it produces a strong, versatile bread flour with gentle sweetness, subtle nuttiness and a rich maltiness.
At Fresh Flour, the grain comes first. We work with organic growers and older, more diverse wheat varieties because we believe flour should taste of something, and that where it is grown and how it is milled should matter. By milling slowly and keeping the process simple, we aim to preserve more of the character of the grain rather than reducing it to a neutral ingredient.
April Bearded is particularly well suited to sourdough, country loaves, tin loaves and focaccia, with enough strength and extensibility for long fermentation. It also works beautifully for pasta and noodles. A flour for bakers who care about flavour, provenance and the grain itself.
April Bearded is a heritage British spring wheat with the kind of flavour and character that modern commodity flour often loses. Grown by William Toby at New House Farm and stone milled in Devon, it produces a strong, versatile bread flour with gentle sweetness, subtle nuttiness and a rich maltiness.
At Fresh Flour, the grain comes first. We work with organic growers and older, more diverse wheat varieties because we believe flour should taste of something, and that where it is grown and how it is milled should matter. By milling slowly and keeping the process simple, we aim to preserve more of the character of the grain rather than reducing it to a neutral ingredient.
April Bearded is particularly well suited to sourdough, country loaves, tin loaves and focaccia, with enough strength and extensibility for long fermentation. It also works beautifully for pasta and noodles. A flour for bakers who care about flavour, provenance and the grain itself.