Quick inventory of the flour I’ve got:
Strong white flour
Strong wholemeal flour of an organic persuasion
Stromg wholemeal flour ground at the watermill at Otterton in Devon
Four grained malted flour from Swaffham Mill in Cambridge
Self-raising white flour
Plain white flour
Tipo ’00’ flour
Chickpea flour
Rice flour
Rye flour
Barley flour
White maize flour, aka masa harina
Buckwhea flour
And today’s new addition:
Millet flour

It’s all piling up on the top of/tipping off the kitchen cupboard. Having a passionate interest in baking can be a bit impractical when you don’t have much storage space…

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