Frequently Asked Questions
Flours
What is the best flour for bread, pizza or pasta?
Our Bakers Flour, Spitfire wholewheat and Condo wholewheat flours (coming soon!) are high in protein (roughly 12%) and have great elasticity and strength making them perfect for bread baking, pasta, pizza and crackers. These flours are quite thirsty so be sure to increase your dough hydration by at least 10%.
Our bakers flour is currently a sifted Spitfire wheat flour. We sift out 15% of the coarse fraction of bran to make a fine and highly versatile bread flour. It’s also referred to as an 85% high extraction flour. As this flour is stoneground and sifted at a high extraction, it retains more nutrients and flavour than roller milled white flours.
Rosella wholewheat flour is also great for pasta and bread, pairing super well with Rye in a loaf.
What is the best flour for cakes?
Rosella is traditionally a biscuit/cake wheat of medium protein. It makes for a beautiful golden crumb and buttery flavour. Rosella wholewheat flour is a healthy and flavoursome substitute for plain flour and is great for cakes, biscuits, scones, etc. To substitute self-raising flour, we add 2 tsp baking powder for every cup of flour.
Our Plain Flour is currently a sifted Rosella flour. We sift out 15% of the coarse fraction of bran to make a fine and highly versatile plain or all purpose flour. It’s also referred to as an 85% high extraction flour. As this flour is stoneground and sifted at a high extraction, it retains more nutrients and flavour than roller milled white flours.
When can I buy grain?
We only sell whole grains several times a year to streamline processes on our end. Sign up to our newsletter on our website to stay updated.
How should I store flour?
Our flour is best used within 3 months and stored in an airtight container in a cool dark place. To extend its shelf life by a couple of months you could try storing the flour in a container in the fridge. Our flours are stoneground and retain the oil rich bran and germ of the grain kernel, which oxidises over time. Fresh is best for optimum flavour and nutritional value.
How should I store grain?
Upon receiving your grain it can be useful to pop your grain in the freezer for at least 48hours. This makes sure your grain is free from little bugs. You can then store your grain in a cool, dark place in an airtight container for 12 months or more.
Our grain is Certified Organic which means we don't use any insecticides or fungicides. To manage insects we store our grain in temperature controlled silos with carbon dioxide. However, it's still good practice to freeze the grain at home if you'll be storing the grain for a long time.
Why stoneground flour?
We use traditional stone mills, where one stone rotates against another, to grind the whole grain in a single pass. This gentle process keeps the entire grain intact, including the bran, germ, and endosperm, so you get all the flavour and nutrients nature intended. Unlike roller mills, stone milling generates minimal heat, helping to preserve the grain’s nutritional value and depth of flavour.
What is the best flour to use if gluten intolerant?
Rye and spelt are often better tolerated by people with gluten sensitivities (though not coeliac disease). Spelt is an ancient variety of wheat with a more delicate gluten structure, while rye is a closely related grain that contains less gluten overall. Both can be easier to digest than modern bread wheats and bring rich flavour and nutrition to baking.
Long, natural fermentation or sourdough baking helps break down gluten, phytic acid, and other complex compounds in flour. This makes the bread more digestible and may reduce bloating or discomfort for those with mild gluten sensitivities. Fermented breads made with wholegrain and heritage flours are often gentler on the gut.
Wholegrain flours contain the bran, germ, and endosperm of the grain, offering more fibre, minerals, and beneficial plant compounds than refined flour. Some people find wholegrain wheat easier to digest, possibly due to its slower glycaemic impact and the presence of nutrients that support gut health. Our Spitfire wholewheat, Rosella wholewheat, rye and spelt flours are all 100% stoneground wholegrain. Just a heads up, baking with a higher percentage of wholewheat is a bit harder than using just the bakers flour, so don’t be disappointed on your first attempt.
Why don’t you sell Spelt?
Spelt is a beautiful grain but difficult and expensive to process. Unlike wheat and rye, we need to dehull spelt before milling. But we are working with other grain growers and are bringing it back soon!
Where is your grain grown?
We currently source our Spitfire wheat, Rosella wheat and rye from the family farm in Berrigan, NSW. We also occasionally work with Burrum Biodynamics in Marnoo, Vic, and organic farmers in Warracknabeal, Vic and Peak Hill in NSW.
Is your flour organic and regenerative?
The grain we mill comes from our own family’s Certified Organic farms and a few other Certified Organic farms in Victoria and NSW. We prioritise working with growers who care deeply for soil health, biodiversity and quality grain.
Organic certification is one path, but for us, what matters most is the principles in practice. Regenerative grain growing means striving for in crop and crop rotation diversity, reduced tillage, supporting soil biology through biological amendments or biostimulants, and a holistic approach to plant nutrition. We don’t use fungicides, insecticides or herbicides.
We know that healthy soil leads to healthy and delicious food. And we hope you can taste the difference!
Is your flour fortified?
No, we do not fortify our flour with folic acid.
Do you use Genetically Modified material?
No, we do not use GM material. We only use Certified Organic grain and we do not support the growing and processing of GM foods.
Sales and shipping
Do you sell at any local markets?
Our onsite bakers Slow Grown Foods are at local markets and are selling baked goods and our 1kg and 5kg bags of flour. Find them here.
Why does postage cost so much?
Flour is heavy! We are a small business and we are unfortunately not in a position to absorb the cost of shipping. We ship through Australia Post and pass these costs onto customers if outside of Vic, Tas, NSW, QLD and SA. With our small team, we ship parcels twice a week. Thank you for your patience and understanding!
Can I visit the farm or mill?
We occasionally have sticky beak farm tours, sign up to our newsletter to keep in the loop! We also offer pick up from the farm, but we’re not usually in a position to provide a tour as milling and farming is busy business!
Do you offer wholesale flour to businesses?
Yes, email us at hello@woodstockflour.com.au to find out more.