As Wilton Windmill is the only windmill still producing flour in the South West of England, we want you to enjoy our flour for the hand-made, artisan product that it is.
Where to Buy
But first of all, you need to be able to buy it! You can of course buy flour from the shepherd’s hut shop at Wilton Windmill but only during our opening times – Sundays and Bank Holiday Mondays from Easter to the end of September from 2pm to 5pm. Outside of these times, the following outlets also stock Wilton Windmill flour:
Aldbourne Post Office, Cafe and Deli
13 The Square, Aldbourne, Wiltshire, SN8 2DU
Cobbs Farm Shop
Bath Road, Hungerford, Berkshire RG17 0SP
Great Bedwyn Post Office
90 Church Street, Great Bedwyn, Marlborough, Wiltshire SN8 3PF
Marr Green Farm Shop
Collingbourne Road, Burbage, Wiltshire SN8 3RT (on the A338)
More About Wilton Flour
Wilton Windmill flour is stone-ground – that means that the wheat has been ground between the millstones, retaining the nutrients and the whole grain. The way in which the stones are ‘dressed’ (the grooves that are cut into the stone) determines the size of the bran flakes in the flour.
If you haven’t done alot of baking before, the first thing you will notice is that the flour is quite ‘branny’ and quite coarse – there are brownish coloured bits in there and so it isn’t the bleached white colour that you get with industrially produced white flour. This is because the flour is wholemeal which means the bran and germ are retained during the the milling process, making the flour higher in fibre and more nutritious than white flour.
How to Use Wilton Flour
What this additional bran means is that you may need to adjust recipes using part Wilton Windmill flour and part ordinary white flour. In the recipes we have on this website, we have made adjustments but of course you may wish to make your own changes as well.