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Flour Power; A celebration of Grain Growing and Milling in Ireland

Spelt Flour Scones
Spelt Flour Scones

Nothing quite compares to the smell and taste of home baking and recent years have seen a resurgence in the practice, some of which can be put down to the popularity of TV programmes like The Great British Bake Off and also to the fact that we all now seem to value the simple pleasure of producing food in our own homes, using skills that we were taught as children.

Whether you are a regular or a rare baker, one thing you will most likely have to hand in your cupboard is flour. However, like many things in life, not all flours are created equal and the flavour, texture and indeed nutritional value of your baking will be influenced (for good or bad!)  by the type and quality of the flour you choose to use.

With this in mind, this week’s Thursday Tasting will look at some of the really good Irish flours now available, many of which are firm favourites here at Ardkeen Quality Food Store. Carefully grown grains, often organic will be the order of the day. Stoneground using traditional methods that have been employed for generations, these flours retain all of their inherent nutritional value, vitamins B and E, antioxidant, fibre, protein, minerals and healthy oils and in the case of sprouted flours, are more bio available to our bodies. What’s not to love!

Producers like Dunany Flour in Drogheda, The Little Mill Company in Bennettsbridge Co. Kilkenny and sprouted flour producer Lisa Larkin of Durrow Mills in Westmeath will all feature and how blessed are we to have such skilled and dedicated growers and millers providing us with these quality, nutritious and flavoursome flours.

There will be lots of flour power chat and of course some baking samples to try out. So, pop in store from 3 and see how simple shifts in your flour choices can result in a hugely improved bake…  and who doesn’t want that!

See you from 3


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