Best Bread Ever With Homemade Flour
The Day the Kitchen Went Nuclear I'd ordered some grain online from Priors Mill — an old hard red wheat called Edelmann, the sort that's supposed to cope well with our daft British weather. Lovely idea in theory. I'd treat myself to milling my own flour, feel terribly self-sufficient, and save a few pennies into the bargain. What I hadn't accounted for was doing it on the hottest afternoon of the week, with it already a sweltering 38 degrees outside. I switched the mill on, and within minutes it sounded like I'd installed a small jet engine on the kitchen worktop. The noise was so bad that Iris and Fern came thundering downstairs convinced I was drilling through the wall. I had to shout over the racket to explain that no, I hadn't taken up DIY demolition, I was just making flour, thank you very much. Then I checked the temperature gauge. Thirty-eight outside. Fifty-six on the mill. I stood there watching it grind away, fully expecting to see a little mus...
