The sack

Getting on for a month later, I have now broached the sack of Alto pizza (and bread) flour from Ponder's End, first noticed at reference 1.

Batch 562, with any changes arising from the new flour being confused by the first full ration of wholegrain from Sainsbury's. Whatever the reason, the dough was damper and stickier than usual so I withheld the last ounce of water - and after a little kneading the dough was soft and silky - if also a little gritty from all the wholegrain. It also seemed a little yellower in colour than normal. We shall see how it turns out in due course.

Yet another trick of memory in that I was sure that this sack had been sewn up in the way of the flour bags from Calbourne Mill on the Isle of Wight, snapped at reference 2. Whereas, actually, it was just folded over a couple of times and stuck down, in much the same way as flour sold retail in much smaller bags.

Sack shut by folding back over and applying a large bulldog clip. Now back in the corner of the front room, sitting in a gardening grade plastic bag. Approximately 15 batches to go, say between three and four months worth. Will it attract any livestock in that time?

PS 1: Ponder's End being a name which Wikipedia tells me was derived from the Ponder family back in the fourteenth century. So surely it should be apostrophised? But no-one out there seems to.

PS 2: much later. Batch 562 turned out very well with its pizza flour. One large and perfect loaf, one near perfect. Excellent crumb and flavour. Slightly paler than usual, but this is probably due to the addition of wholegrain flour, instead of the usual wholemeal.

Reference 1: https://psmv4.blogspot.com/2020/04/the-wonders-of-ebay.html.

Reference 2: https://psmv4.blogspot.com/2020/04/stocking-up.html.