Luke Fowler

Some nice @landracebakery bread on Saturday. Almost 50% heritage wheat at the moment. 100% @landracemilling as always. Mulika - @duncan_r0ss Mulika - @emily_farming_n_vines Holdfast - @green_acresfarm April Bearded - @cornish_golden_grains

Dispatches from the mill this week. Sometimes I forget this is what it’s all about. @landracemilling @newamericanstonemills 960kg of the finest Cornish heritage for the finest Cornish bakers @cornish_golden_grains @benglazer @coombesheadfarm And as always @anna.atthetable taking the best and breadth of what we have to offer for @quince.bakery This pallet thanks to Duncan, Mark, Emily, James and Will. @duncan_r0ss @green_acresfarm @emily_farming_n_vines @cornish_golden_grains

Table Loaf. Friday 8th August 2025. An expression of the grain and the farmers that grew it. 100% fresh milled @landracemilling Konini/Mulika @emily_farming_n_vines Maris Widgeon @farmer_johnp Miller’s Choice @henry_bruernfarms Orange Devon @cornish_golden_grains Rye @gothelneyfarmer

Bit of a full circle moment for me this week, getting stuck into a hand mix of new harvest Konini from Corston Fields Farm. I had a pretty formative experience with this same grain back in April 2023 whilst spending a few days with @andrewlowkes at the newly christened @landracemilling site, mixing a few test batches with this funny looking purple wheat. It was the first time i’d really experienced freshly milled flour. I still remember the smell coming off the mixer. I couldn’t quite believe it. Who knew flour could have such aroma, who knew it was supposed to? I’m still figuring out what it means to be a baker, or what sort of baker I want to be. But from that moment on I knew it had to be freshly milled and stoneground. I was hooked. Two and a half years later, and just over a year spent milling and baking at Landrace, it’s still as exciting as ever. Quite incredible for someone who does the same thing every day. As for Konini, it’s made up almost half of our bread over the last year. And despite some challenging growing conditions we have another 7 tonnes available from this year’s harvest. All made possible by @emily_farming_n_vines & Gerald at Corston Fields Farm.

975kg of Somerset’s finest off to Cornwall’s finest. Sifted Konini from @emily_farming_n_vines for @benglazer and the @coombesheadfarm gang @landracemilling @newamericanstonemills

Milled today. On the shelves tomorrow. @landracemilling ➡️ @landracebakery @farmer_johnp

90% Konini/Mulika @emily_farming_n_vines 10% Miller’s Choice @westcombe No man ever steps in the same river twice… or perhaps no baker ever bakes the same loaf twice? For it’s not the same loaf and it’s not the same baker. Been an interesting change recently going 100% modern spring wheat in the dough. We’ve been rocking a pretty wild 5 way blend of heritage/population/winter/spring for a while and have gotten used to a certain consistency of the dough. Faced with a surplus of our modern bread wheat we’ve shifted to all Konini & Mulika from Corston Fields Farm and have had to reset expectations completely. This stuff is strong, too strong perhaps. But after a few days of tight loaves we made some adjustments and balance was restored. There’s much freedom to play within our setup. The baker/miller can craft a loaf how they feel. Select this variety or that for characteristics, flavour, colour, feel. But sometimes the grain leads the way. And a challenge is set, create the best with what you have.

A test loaf. A serendipitous meeting through the @swgrainnetwork meant we got our hands on a very small sample of a wheat rejected by Wildfarmed. A crop that the industry deems unusable. A four way blend of Nelson/Edelmann/Mayflower/Palladium grown with Vespa Beans and coming in at 11% Protein and 120 Hagberg. Milled on our mockmill and pushed through some spare mesh from our sifter. The result? A pretty incredible loaf of bread, and a crumb that even @benglazer might be proud of. What this all means I’m not sure. I’m never that interested in the stats, I couldn’t tell you what protein our wheats are. All I know is there’s 30 tonnes of this stuff no longer being turned into food. Thanks Wildfarmed.

Some spring cleaning down at the mill this week as we made way for another 8 tons of grain @westcombe @emily_farming_n_vines Dispatches to @quince.bakery - the pallet game will never not be scary 🫣 New starter maintenance and warmer temps has the bread feeling spritely. 100% @landracemilling from our @newamericanstonemills - 5 different varieties in this one. I don’t know whats more amazing, the fact I get to do this or the fact I can tag each of our farmers on instagram. Finally some more @gothelneyfarmer Rye tests, getting there I think.

A snapshot into one of our bi-weekly drops from @landracemilling to @landracebakery & @landraceupstairs 6 different varieties. 2 populations, 3 heritage. All grown within the South West. Maris Widgeon - @farmer_johnp SW Blend - @fortescue_farm ODBRC - @cornish_golden_grains April Bearded - @cornish_golden_grains Miller’s Choice - @westcombe Konini - @emily_farming_n_vines

A season of change, it seems. Grateful to play a part in this little Somerset grain network. @landracemilling @landracebakery @westcombe @tomcalver @emily_farming_n_vines

The beautiful game.