Tuerong Farm Flours
Like everything in life there are different qualities, from run of the mill to highly valued products with a rare characteristic, design or craft. And so there are flours and flours. Industrial, mass produced, quick rising breads are cited as the reason more and more people are having digestion difficulties with bread but it needn’t be this way as we have been happily eating bread for centuries but of a different kind. Carefully milled grains bred for flavour and nutrition rather than fast growth and yield and their slow fermentation in sourdoughs seem to be the answer for some people with digestion issues. In fact we could all benefit from less of the fluffy, white, sliced variety. Tuerong Farm on the Mornington Peninsula specialises in growing and milling usual, ancient grains in small batches for superior quality flours which have been enthusiastically embraced Melbourne artisan bakers. Tuerong Farm uses sustainable, biodynamic farming methods, the commitment to quality continuing right through to a freshly stone ground flour that is full of nutrients. They advise a shelf life of about 3 months, a long way from the year or more of storage of most commercial flours before they even hit your pantry shelf. Q Le Baker in Prahran, is using the French Red or Zanzibar wheat from Tuerong Farm to produce superb 1.4 kg round loaves and Loafer, in Nth Fitzroy, use it for their very tasty sourdough baguettes. If you have taken to baking bread why not experiment with some of these flavoursome flours. I got the beautifully packaged 4 kg of French Red flour at Loafers and used my cast iron pot baking method to make a great loaf. The 100% French Red loaf comes out with a lovely golden hue (pictured). Some other flours produced at Tuerong Farm are khorasan, spelt, wholegrain, emmer (currently sold out) and winter white. Buy online, through an artisan baker or at the farm gate when open to the public after the COVID 19 restrictions cease. They also sell their grass fed beef, eggs and honey.