Michael Stoate is a fifth generation miller in Dorset, whose family have been producing stoneground flour since 1832. That means he knows a lot about flour. It was the era when sailing ketches would carry the flour across the Severn to Swansea and return with coal for the mills.
As a teenager he thought he’d be an engineer but he had so much fun getting his hands dirty in the holidays he couldn’t help but join the family business.
In this conversation you’ll learn about the wonder of wheat germ – the embryo of life, which gives bread its gorgeous flavour – and what really happens to it in modern mechanised milling… That might help you work out how bread now can last for days, but when you were a kid, or in France, it lasted just a few hours. And you’ll see how Michael has adapted to the ever-changing bread scene: from the lows of the late 80s and 90s, when his whole-food shop market disappeared to brighter times, with our growing interest in continental breads, artisanal baking and sourdough.
I learnt a lot, and I hope you do too. Enjoy x