Grist specialises in the stone-milling of sprouted grains, producing soft, and flavourful sprouted whole grain flours.
Grist grew from a lifelong love of baking and a passion to work with local growers and producers, encouraging the forging of resilient small-scale and localised food systems.
Sue Bailey, founder of Grist works with local farmers who grow regeneratively and organically, farming with nature to improve soil health and biodiversity.
The natural process of sprouting activates enzymes in the grain, bringing out the goodness stored inside. This produces a whole grain flour that many customers describe as being soft, naturally sweet, with a real depth of flavour as well as being much easier for them to digest.
Sprouted grain flour contains the whole grain, meaning it still has 100% of the bran and germ and can therefore be successfully used in recipes that ask for wholegrain flour.
Grist flour can be enjoyed in yeasted breads, biscuits, scones, cakes and pastries. However, for sourdough bread recipes, you may wish to blend with a stronger bread flour for the best results.
