威爾斯親王御用 有機斯佩耳特小麥白麵粉

不時都收到客人的詢問，問我們何時會有有機烘焙食材出售，說有機的烘焙食材坊間很難找到，就算找到了，售賣的店因為離家很遠，搬運回家，很不方便。

我們試了很多款有機的烘焙食材，一是水準不好，二是來貨價太貴。

然後，讓我們找到了他們。他們是誰？是一所製品價格超公道、水準又極高，在英國一個有千年歷史的石磨勝地設廠，專造石磨(對！是石磨！)烘焙食材的磨坊。

這款全麥粉，具有獨特的香味與口感，它的原材料是馬里斯野鴨小麥及英國本土的高級有機小麥。由法國傳統伯爾石磨盤的研磨，將整裸麥粒的維他命，蛋白質，纖維都保留下來。它的顏色棕啡，可作烘焙麵包。有些麵包師傳以1:1份量混合我們的傳統有機白麵粉烘焙麵包。

以下是這磨坊的網址，大家可看看他們有多尊重他們的產品。網站入口

另外，也可看看他們放在那裡，很多很多的食譜啊！食譜

在這篇英國《衛報》的報導裡，我們知道倫敦很多出名的烘焙師傅，對這磨坊的出品是讚不絕口的。大家可看看:

In a typical month I visit bakers all over London. Peeping under the counters, the stiff, papery flour sacks all say the same thing: Shipton Mill. Could it be that this mill is at the centre of artisan baking in the UK?

I decide to call a baker's dozen of UK bakers and ask where they buy their flour. "Shipton Mill," says Mark's Bread in Bristol. Ditto the Forge Bakehouse in Sheffield, Pullins in Clevedon and Earth's Crust Bakery near Castle Douglas in Dumfries and Galloway. Bakers can be slow to pick up the phone (hands dusty with flour) but they are good at returning calls, so in the end the sample has grown to 17. Other brands of flour crop up – FWP Matthews, Marriage's, Doves Farm – but 10 of the 17 bakers buy flour from Shipton Mill, owned by John Lister.

"It is the Prada or Gucci of flours," says Lisa Brook, director of Flour Power city bakers in London. Tom van Rooyen from Earth's Crust says the flour is such a distinctive creamy colour, "slightly coarser than a standard flour", that he could tell it by sight and touch.

小知識時間：為什麼買麵粉最好買有機的？因為非有機的，沒標明是「非漂白」的都加了化學漂白劑？真的嗎？可看看以下連結。

成份: 全麥麵粉 

有機認証: Soil Association

產地: 英國

1Kg裝

*由於麵粉磨得極幼，麵粉有機會會有極少量漏出紙袋。跟很多超市的做法一樣，我們會用膠袋先把麵粉包好。