In my efforts to transform my ancient wheat into flour and bread, I started with an Austrian mill.<\/p>\n\n\n\n
After seeing the quality of the flour coming out of an Astri\u00e9 mill, I realised that the mill is just as fundamental as the grain in making quality bread<\/strong>.<\/p>\n\n\n\n So I changed my mill next. Today, we’re self-sufficient when it comes to milling cereals, so we’ve set up a bakery here on our farm that produces 1,100 kilos of bread a week.<\/p>\n\n\n\n If you want to make flour, there’s only one type of mill you need, and that’s an Astr\u00e9ia mill<\/strong>.<\/p>\n\n\n\n I chose Astr\u00e9ia for their experience in the field, their human contact and their after-sales service.<\/p>\n","protected":false},"excerpt":{"rendered":" It’s Andrew’s turn to tell us what he thinks of his Moulin Astri\u00e9. <\/p>\n Andrew and Astr\u00e9ia have been writing a story for many months now in France and abroad, with the aim of making the farming world self-sufficient… without borders.<\/p>\n","protected":false},"author":1,"featured_media":1387,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1754","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"\n