All-Purpose Flour

A sifted, stone-milled blend of our bread and pastry flours. Our most versatile flour, that works well across the baking spectrum.  Grains: Hard Red Winter Wheat, Hard Red Spring Wheat, Soft White Heirloom Wheat Extraction: 83% Protein: 11% Source: Oechsner Farm, Newfield, NY and Thrall Farm, Windsor, CT  Ways to Use All Purpose Flour: Cookies, Muffins, Rolls, Pie Crusts, Cakes, Pancakes, Waffles, and more Try It In:  Asparagus, Scallion, and Cheddar Quiche,  Barley Bucatini, Sunflower Honey Sandwich Bread, or Whole Wheat Date Bread