Experimental Evidence

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We know that breadmaking machines are not very good at making bread from the relatively low gluten flours that are made from British wheat.  For anyone who is uncertain about the properties of various flours and how they behave in a breadmaker, Philip Day from Leeds has carried out an experiment under controlled conditions.  He writes "to demonstrate the differences, I've baked three loaves using the Panasonic standard 'Wholemeal loaf' using 350 grams of flour in each case. Flours used are

1. Acorn Bank stoneground wholemeal
2. Waitrose Very Strong Canadian Stoneground Wholemeal [Spring Red Wheat]. 
3. Carrs Strong White and Strong Brown [not wholemeal], roller-milled mixed 50/50."

If you want to bake using our flour, the recipe published by Little Salkeld Watermill certainly worked well when I went on one of their breadmaking courses.  Alternatively, I find a 50:50 mix with Allinson's Very Strong white or wholemeal works well in the breadmaker.

 

Meanwhile, back at the mill, Richard and I finished installing the dummy shaft and pulley in the former sawbench area.  These pictures show the inside and outside ends and their replica bearings.