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  • Product Info

    Organic Stoneground Wholewheat Bakers Flour – Premium Australian Wholemeal Bread Flour

    Our Organic Stoneground Wholewheat Bakers Flour is the perfect choice for artisan bread lovers who want the best of both worlds: the light, open crumb of white flour with the added flavour, fibre, and nutrition of wholegrain. Stone-milled from 100% premium Australian wheat grown in the renowned Golden Triangle of Northern NSW, this flour retains a portion of the bran and germ, giving it a creamy colour, rich aroma, and fuller taste—without compromising on rise or texture.

    Ideal for sourdough baking, long fermentation breads, and yeasted loaves, it offers a perfect balance of strength, flavour, and versatility. Whether you’re creating rustic boules, everyday sandwich loaves, or enriched doughs, this flour delivers consistent results and a wholesome, hearty flavour.


    Why bakers choose our Organic Wholewheat Flour:

    • Locally grown in the Golden Triangle, Northern NSW – milled from premium Australian wheat
    • Higher fibre and nutrient content than conventional white flour
    • Excellent gluten development – ideal for sourdough and artisan bread baking
    • Biodynamic organic, with no additives, chemicals, or bleaching agents

    Bring authentic bakery-quality results to your kitchen with our organic stoneground wholemeal flour – trusted by sourdough bakers across Australia for flavour, performance, and tradition.

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Paula C
I am a novice in baking sourdough so I am still finding my way

I am a novice in baking sourdough so I am still finding my way. I used this flour to create my starter - which went smoothly. I also used it as a ratio with ordinary bakers flour in making my first sourdough loaf. It was fine, although i overproved the dough. I also used the starter which has also been fine. Detailed instructions on the website are easy to follow - for both the starter and making the bread. I ordered the flour and starter in one order and a banneton basket and silicone liner in another order. All were dealt with easily and efficiently and arrived within a few days. Highly recommended.

Hi Paula,

Thank you so much for such a thoughtful review. I really appreciate you taking the time to share your experience, especially as you’re just starting out with sourdough.

It sounds like you’re doing all the right things – getting a starter going smoothly on wholewheat is a great sign, and even an overproofed loaf is a valuable lesson (we’ve all done it!). The fact that your starter is strong and your loaves are progressing means you’re absolutely on the right track.

I’m so glad to hear the instructions on the website have been helpful and that both of your orders arrived quickly and smoothly. That means a lot to me.

If you ever have any questions as you keep experimenting – proofing times, ratios, flour blends, anything at all – just reach out. I’m always happy to help.

Thanks again for the recommendation.

Sandy – The Fermentation Station