I bake every 2 weeks, using a Kenwood mixer and baking in an Aga. Flour? Mostly grown in the area between Oxford and Swindon, milled
When we used to live right out in the boondocks in the SW of France
(nearest bakery was 10 km away) we had a Rayburn & used to bake our own bread every day except in the height of summer (when the Rayburn wasn't lit).
Our neighbour was an organic farmer; we allowed him to cut silage on our 10 acres of pasture & in return he used to give me (amongst other things) home ground whole wheat organic flour. We generally made soda bread (well, I am half Irish, and i love the stuff). Yum.
