Ancient Flours

Throughout the world, preparing and sharing food binds communities, continues tradition and tells the stories of our heritage. We believe that the best tasting food is responsibly grown, and we want to develop and evolve, pushing the boundaries of what can be done to improve our environment.  We mill a wide range of flours originating from many different cultures and geographic regions, demonstrating fascinating flavours and connections to cultural heritage and people. Each type of grain tells a story and can reconnect us to long-forgotten roots. 

Ancient wheats are rooted in cultural contexts spanning thousands of years; with seeds passed down from generation to generation.

Ancient grain varieties encompass Einkorn, Emmer, Spelt and Khorasan. They are distinguished by their husk protecting the grain, which needs to be specially dehulled. Evidence of cultivation of these ancient grains has been found from as far back as around 8,650 BCE.

Saragolla Khorasan

Saragolla is a sub-species of the ancient grain Khorasan, and is an early durum wheat variety. Unlike hybridised modern wheats, ancient grains such as Khorasan have not been subjected to breeding programmes, meaning they retain their flavour and gluten profiles. Saragolla Khorasan has a golden colour, and buttery, nutty flavour. In sourdough ferments this can be developed to include almost slightly fruity notes.

The Saragolla durum wheat variety is included in the Slow Food Ark of Taste. It’s a tall wheat, with good resistance to disease making it well-suited to organic farming.

Khorasan grains were originally named after the Khorasan region of Northern Iran. Grown in multiple parts of the world, the Saragolla variety has proven well-suited to growing conditions in parts of Italy, particularly Abruzzo and Southern Italy, where it is much loved by many.

Khorasan Flour

STONEGROUND

We work with farmers who grow the grain using organic methods, and we stone-grind it into a wholemeal flour, using all the bran, the germ, and the endosperm. This ensures maximum flavour, and zero waste. Saragolla grain is considered nutritious and high in antioxidants such as selenium.

Saragolla Khorasan can be used for making pasta and bread, among other things. As it is a wholemeal flour with a different gluten profile to modern wheats the pasta and doughs are more fragile and require more careful handling. The unique and notable flavour is one of the main reasons to use this flour, as well as supporting this variety of grain and encouraging farmers to keep growing it.

Shipton Mill Organic Khorasan Wholemeal Flour (413)

This is our Head Baker Chris Holister’s recipe for a 50% Khorasan overnight sourdough. He blends the wholemeal Khorasan flour with a strong white bread flour for consistency and ease.

Sourdough Recipe

Agricultural biodiversity and small–scale, family-based food production systems are vulnerable throughout the world. We hope to make a positive difference by putting ancient grains back on the table, supporting and telling the stories of these important producers and creating a sustainable and resilient environment for generations to come.