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Posts Tagged ‘flour’

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Photo: Finnbarr Webster / Getty Images
The UK’s “Sturminster Newton Mill has stood on the banks of the River Stour in Dorset County since 1016,” writes the
Smithsonian. It was called up out of retirement to help feed the populace during the Covid-19 pandemic.

You’ve heard of old soldiers reenlisting to fight a war and medical people being called out of retirement to fight a pandemic.

In this story, we learn about a 1,000-year-old decommissioned mill in England that is rolling again. (Imagine being able to talk about 1,000 years ago! In this country, only indigenous people can do that.)

Cathy Free writes at the Washington Post, “Flour has been in high demand and short supply during the coronavirus pandemic. Imogen Bittner and Pete Loosmore knew they were in a unique position to help home bakers in southwest England by firing up a mill site that is more than 1,000 years old.

“So the two millers, who help run the Sturminster Newton Mill and the adjacent museum, decided in early April that it was time to dust off their aprons and go back to the grind.

“They cranked up the ancient machinery at the mill, which has been updated through the years but has been powered by a water turbine since 1904. In recent years, it has been used exclusively as a museum that churns out small ornamental bags of flour for visitors in the small town of Sturminster Newton in Dorset county.

‘When covid-19 struck, all of the local shops ran out of flour very quickly,’ said Loosmore, 79, a retired art teacher who has worked at the mill for 25 years. ‘We had a stock of good-quality milling wheat and the means and skills to grind it into flour, so we thought we could help.’

“In the past month, with the mill operating full-time in the agricultural town of 5,000 people, he estimates they have ground more than a ton of grain and bagged several hundred sacks of flour. The three-pound bags are sold at cost to a local grocer and baker, who then sell them, said Bittner, with all proceeds benefiting the mill’s upkeep.

“ ‘We’ve been inundated with requests to sell it online or in large quantities, but we are not a commercial business,’ said Bittner, 63, an artist who began learning the art of milling 18 months ago and plans to take over as supervisor when Loosmore retires next year.

“Bittner, who has traveled the world but now lives in the home in which she was born near the mill, said she has always been drawn to the historical structure along the River Stour.

“ ‘It’s been amazing to work alongside oak beams that have been inside the mill since the 14th century and which were probably [trees] growing locally in the 10th and 11th centuries,’ [Bittner] said. ‘Although there have been adaptations and changes, these gnarled old timbers still hold the roof in place.’ …

“Loosmore said the mill, which is managed by the Sturminster Newton Heritage Trust, is treasured by locals, who volunteer every year to bag flour for museum visitors and help with maintenance. …

The wooden water mill dates to 1016, he said, and is mentioned in agricultural records in the Domesday Book, a ‘survey’ of England and Wales written in 1086 by order of William the Conqueror. …

“[It’s] a building that has survived everything from war to the Black Death.

” ‘It’s just a wonderful historical attraction — we have details from abbey documents dating back to the 13th century naming some of the millers and describing their roles, rents and obligations,” said Bittner, adding that one miller in 1230 paid part of his rent in eels.’ ”

More at the Washington Post, here.

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Never underestimate the ingenuity of a 20-something in a bad job market. Kids have no choice but to keep inventing things. With three entrepreneurs in the family, far be it from me to say that this inventing business has gone too far. But spray-can cupcakes?

Billy Baker has the story at the Boston Globe.

“It all started a little over a year ago, when John McCallum, one of the Harvard students, was sitting in the lab at his Science & Cooking class, trying to come up with ideas for his group’s final project. As he puts it, they were spitballing a bunch of possibilities that all followed the same theme: ‘ways to eat more cake.’

“[Joanne] Chang had appeared before the class earlier that semester and talked about the chemistry behind what makes cakes rise. As McCallum stared off into the distance, thinking about cake, he happened to notice someone spraying whipped cream from a can.

“That’s when the 20-year-old from Louisiana had his eureka moment: cake from a can.

“McCallum wondered if he could borrow the technology from the whipped cream can and create a similar delivery mechanism for cake batter, in which an accelerant releases air bubbles inside the batter, allowing the cake to rise without the need for baking soda and baking powder.

“To his surprise, it worked.” More here.

Maybe baking one cupcake at a time isn’t such a bad idea after all.

Photo: Essdras M. Suarez/Globe staff
Chef Joanne Chang of Flour bakeries fame tested the creation of Harvard students John McCallum and Brooke Nowakowski, and the verdict was a thumbs up.

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