Stoneground from certified organic Spitfire wheat grown by the Olm family at Brigalow, Queensland, this high-extraction white flour is milled on the family farm by New Gen Organic Milling. Sifted to 84% extraction, it retains more of the original grain than conventional refined white flour and is produced for breadmaking, including sourdough and yeasted breads.

About the Flour

This flour is made from Spitfire wheat, a hard wheat variety grown by the Olm family in Queensland's Western Downs. The wheat is stone-milled on the family farm, then sifted to produce a white flour with an extraction rate of 84%.

Extraction describes the proportion of the original grain retained as finished flour after milling and sifting. During sifting, some of the bran and other grain material is separated from the flour. At 84% extraction, the finished flour retains a greater proportion of the original wheat than a typical refined white flour, but less than a 100% extraction wholemeal flour.

Laboratory testing of this flour has shown relatively high water absorption and good mixing stability. The dough took time to develop under controlled mixing conditions and maintained its consistency well once developed.

These results provide useful information about the flour's mixing characteristics, although they don't directly predict how it will behave in every recipe. Bakers may need to adjust hydration, mixing and fermentation according to their method and the dough's response.

About the Grower and Miller

The Olm family has been farming at Brigalow in Queensland's Western Downs since 1908. Nevin and Tracy Olm established the family's certified organic farming practices in 1993, and the farm is now in its fourth generation.

Today, Ben and Sophie Olm operate New Gen Organic Milling, producing stoneground flour from wheat grown on the family farm.

By milling their own grain, the family can take their wheat from harvest through to finished flour, maintaining a direct connection between the grain they grow and the product used by bakers and home cooks.

Why We Love It

• Australian-grown Spitfire wheat: A hard wheat variety grown by the Olm family at Brigalow, Queensland.
• Certified organic: Produced from wheat grown on a family farm with more than three decades of certified organic farming history.
• Stone-milled on farm: Grown and milled by the same family through New Gen Organic Milling.
• 84% extraction: Retains more of the original grain than conventional refined white flour, while removing some material through sifting.
• Good water absorption: Laboratory testing indicates that the flour can absorb a relatively high amount of water under controlled mixing conditions.
• Stable dough development: Testing indicates that the dough develops gradually and maintains its consistency well once developed.

Milling & Baking

This flour is produced for breadmaking. Its combination of stone milling, high extraction and measured mixing characteristics makes it an interesting option for bakers working with sourdough and yeasted doughs.

Because the flour retains more of the original wheat than conventional refined white flour, its water requirements and dough behaviour may differ from those of a typical commercial white bread flour.

When baking with it for the first time, start with a familiar recipe but allow some flexibility with hydration. Add water according to the consistency of the dough rather than assuming the flour will behave exactly like one you have used previously.

Similarly, allow the dough to develop according to your mixing method. Laboratory mixing times are useful for understanding flour characteristics, but they are not a direct instruction for how long to knead by hand or mix in a home kitchen.

Suggested Uses

• Everyday bread: Suitable for yeasted bread doughs and homemade loaves.
• Sourdough bread: Suitable for naturally leavened bread, with hydration and fermentation adjusted to suit the flour.
• Bread rolls and buns: Useful for bread recipes where dough structure and development are important.
• Blended flour recipes: Can be combined with wholemeal flour or other wheat flours to adjust the texture and character of bread.

Additional Product Information

Laboratory results describe the flour samples tested. Flour characteristics may vary between harvests and milling batches.

FAQs

Is this stoneground white wheat flour organic?

Yes. The Spitfire wheat is certified organic and grown by the Olm family at Brigalow, Queensland. The family has been farming organically under certification since 1993.

Is this a white flour or a wholemeal flour?

This is a high-extraction white flour, rather than a conventional refined white flour or a 100% wholemeal flour.

At 84% extraction, approximately 84% of the original grain is retained in the finished flour after milling and sifting. This means it retains more of the grain than typical refined white flour, while some material has been removed compared with wholemeal flour.

New Gen Organic Milling also produces a 100% extraction wholemeal flour from the same Spitfire wheat.

Is this flour suitable for sourdough bread?

Yes. This flour is produced for breadmaking, including sourdough.

Laboratory testing indicates good water absorption and mixing stability, although these measurements do not directly establish how the dough will behave during long fermentation. Bakers may need to adjust hydration, mixing and fermentation to suit their recipe.

Does this flour need more water than ordinary white flour?

It may. Laboratory testing indicates relatively high water absorption, and the flour's extraction rate can also influence its hydration requirements.

When using it for the first time, allow some flexibility with the water in your recipe and adjust according to the consistency of the dough.

What does 84% extraction mean?

Extraction refers to the amount of finished flour obtained from the original wheat. At 84% extraction, approximately 84kg of flour is produced from every 100kg of wheat, with the remaining material separated during milling and sifting.

This is different from a 100% extraction wholemeal flour, where the entire grain is retained in the finished flour.

Does this flour contain gluten?

Yes. This flour is made from wheat and naturally contains gluten. It is not suitable for people with coeliac disease or those who need to avoid wheat.

For more information, read our article about gluten.

Where is this flour grown and milled?

The Spitfire wheat is grown by the Olm family at Brigalow, in Queensland's Western Downs, and stone-milled on their farm by New Gen Organic Milling.

How should I store this flour?

Store in an airtight container in a cool, dry place away from heat, light and moisture. For longer storage, particularly during warm weather, refrigeration or freezing is recommended.

For more information, read our guide to managing pantry pests.