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A sifted, high-extraction, stone-milled wheat flour with excellent gluten-developing characteristics. Suitable for high and low hydration doughs, capable of withstanding long fermentation. Grains: Hard Red Winter Wheat and Hard Red Spring Wheat Extraction: 83% Protein: 13% Source: Oechsner Farm, Newfield, NY & Thrall Farm, Windsor, CT Ways to Use Bread Flour: Breads, Artisanal Sourdoughs, Pizza, Bagels, Brioche Try It In: Sunflower Honey Sandwich Breads or German-Style Pretzels
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🇺🇸 Ship from USA · On Agora since 2025
$10.00