Finding Local: Maine Grains Flour and Grains

Finding Local: Maine Grains

A brand new display of Maine Grains just appeared at Philbrick’s Fresh Market in Portsmouth — including their whole wheat flour, sifted wheat flour, wheat berries and cracked oats, all from Aroostook County and stone ground at the Somerset Grist Mill in Skowhegan — making it easier than ever to cook and bake with local flour and grains.

Finding Local: Finding Local

The back of each bag lists the variety of wheat and where it’s grown. Magog is a hard spring red wheat, with a protein level of 11.62%, which makes it excellent for baking, and is approximate to what’s frequently referred to as all-purpose flour. The sifted whole wheat, with 86% of the bran extracted makes for a lighter flour that produces a loftier bread, while still retaining some of its nutritious qualities.

Finding Local

Even the oats have a name, and the Alymer is known for its plump kernel and high yields. The larger grain makes it particularly suited to milling, with the cracked oats cooking up similarly to the steel cut ones. While Somerset Grist Mill holds scheduled tours, one of the best times to visit is during the annual Kneading Conference and Artisan Bread Fair, now in its 9th year in Skowhegan, and coming up July 30–August 1.

This entry was posted in local food and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s