The Prior’s Flour comprises a delicious range of stoneground organic flours milled by wind power at Fosters Mill, Swaffham Prior. Sourcing local, premium quality organic grain, master miller, Jonathan Cook crafts a range of ...
We use the White ,Wholemeal & Rye for all our bread making & find consistently good results. The flavour is better than Canadian Flours & the great thing is that we produce fabulous bread from Flours produced by English Farms 10 miles away from where we live !Andrew - 26 February 2015
Priors Flour is a joy to use & work with & produces really great results. Better than Canadian Flour & it is impressive when you realise you are using English Flour from Wheat & Rye etc grown in Hertfordshire & Cambridgeshire !.Quality is always consistent I will not use any other Flour !Andrew - 26 February 2015
Working with this flour is a real joy. I use all types for regular sourdough baking and find the flavour is better than any other flour. Picking it up from the mill brings a smile to my face too. Highly recommended.Meg Clarke - 19 February 2015
I;ve been using Fosters Mill flour for several years now, and find not only that it makes delicious bread, but it is consistent, which is wonderful. Highly recommend this flour.Vanessa Kimbell - 15 February 2015
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Lovely flour. We use the Wholemeal Spelt for both bread and pastry.Gemma - 26 January 2014
The Prior’s Flour comprises a delicious range of stoneground organic flours milled by wind power at Fosters Mill, Swaffham Prior. Sourcing local, premium quality organic grain, master miller, Jonathan Cook crafts a range of artisan flours for the discerning professional and amateur baker.
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