Bacheldre Update

As my last post explains, I made 12 rolls with Bacheldre Watermill Stoneground Strong 100% Wholemeal Flour. I used one of them to make a sandwich and froze the other 11. I was delighted with the roll saying its taste and texture were superb. Having got through about half the rolls I need to qualify this. The taste is certainly excellent, however they are heavier than I would like. I think I must have chosen the largest (and so most risen) roll for my first one. I am pretty certain that if I make the dough wetter next time this problem can probably be solved. But there is another one - every so often they taste a bit gritty. I've notice that the flour contains some dark bits and I'm guessing these are what I can taste. Perhaps they are a consequence of the traditional milling although I haven't noticed anything like this with Gilchester flours.

So will I try Bacheldre flours again? Yes, but not until I have made 100% wholemeal rolls with my usual Waitrose or Marriage's flours and had another go with Gilchester Organics.