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The Astréïa mill
For several decades, the two Astréïa brothers will try to design a mill which does not crush the wheat but "unwinds" it. They achieved an exceptional result, to such an extent that the author writes that there should be Astrié mills everywhere.
Since Antiquity, it is the weight of the millstone that grinds it by crushing the wheat by making several passes. But it heats up and oxidizes the wheat. In the Astrié mill, there is a spring system and a gap between the grindstones which is micrometrically regulated. The grains are not crushed are finely unwound in a single pass. In addition, the germ of the wheat kernels is not separated from its kernel. And since the germ of the wheat grain contains a lot of vitamins and minerals, it makes the flour more nutritious and digestible.
Products
This ancestral grinding of stone grinding used in Redu, preserves the germ (guarantor of flavor and quality) which gives our flours an incomparable taste and character! Our artisanal flours delight lovers of good products and authentic tastes.
The flours that we offer come from cereals from either traditional or organic crops grown on the Ardennes. Anyway, these flours are either complete, i.e. a grind that contains the bran (source of fiber) or sieved (sieved) at 80% (the coarse bran is removed by the technique of sifting, sieving).
It is important to point out that all these stone-ground flours are devoid of any improver and other technological aid: they are absolutely 100% natural. These different grinds are found either in wheat flour, spelled and rye.
Recipe
Sourdough bread
During confinement, many people became bakers ... to avoid going out and because they had time in particular. There are two methods of making bread: either with baker's yeast or with sourdough. In both cases, bread making goes through a fermentation stage in which microorganisms - baker's yeast or the microorganisms in the sourdough - transform the carbohydrates and gluten in the flour.
In the case of the flour from the Moulin de la Dîme, the method that will make your bread rise to perfection with 100% flour of Large spelled is sourdough. It provides vitamins C, B1, B2, K and folate. Sourdough bread also provides more minerals such as Magnesium, Phosphorus, Zinc and Selenium. It makes it more digestible and its action reduces the impact of bread on our weight. It develops richer aromas and improves the preservation of bread.
Sourdough is prepared simply by mixing flour and water. But unlike the baker's yeast cube which contains yeasts that can be used immediately, it will take several days for a microbial culture to take place naturally in the sourdough. But after the leaven, as long as we continue to maintain it correctly, it can be reused indefinitely.
The leaven that has matured for days or even weeks in your home is not that of your neighbor or your friend who lives in another part of the world. Sourdough is a unique culture that harbors an ecosystem of microorganisms specific to your environment. The micro-organisms present in your sourdough influence the aromas and the composition of your bread.
Unlike baker's yeast which exclusively contains yeasts of the Saccharomyces cerevisiae species, various microorganisms coexist in the sourdough: bacteria (lactobacilli, etc.) and microscopic fungi (yeasts). These microorganisms come from the flour you use, the air in your kitchen or your hands (and therefore your microbiota).