Heritage Wheat Bread Flour | BYOFB

Crafted for sourdough bakers who want something easier to digest and more nutritious than modern refined white flour. - More nutrient-dense than modern refined flour - Easier to digest for many people - A more ancestrally aligned option - No bleach, bromate or synthetic fortification Made from non-GMO, pesticide-free heritage wheat, traditionally stone-milled fresh to preserve the grain’s natural nutrients and flavor. Sourced through our seed-to-fork network of regenerative farmers, this flour delivers not only incredible taste, but a more thoughtful, transparent way to bake. And no, it’s not a 1:1 swap with modern white flour. That’s the point! When you bake with heritage wheat, you’ll notice: > More depth of flavor > A heartier texture > A slightly different (better) bake Because real food behaves differently. Why choose heritage wheat? - More nutrient-dense than modern refined flour - Easier to digest for many people - A more ancestrally aligned option And just as importantly, it’s free from compounds commonly found in modern flour: > No glyphosate > No bleach or bromate > No synthetic fortification (like folic acid or iron) Just pure, traditionally milled flour, the way it was meant to be. Baker's tips: Baking with heritage wheat is a little different than modern refined flour, and that’s a good thing. Baking with heritage wheat is a little different than modern refined flour, and that’s a good thing. Here is a link to our classic sourdough artisan loaf recipe using the bread flour blend! Some additional Bakers tips to help you get the most out of it: 1. Water is your friend This flour absorbs more water than typical white flour. Start with higher hydration and adjust as needed, you can always add a bit of flour during shaping if the dough feels too sticky. 2. Build gluten strength early Heritage wheat benefits from early structure. Use a mixer, or knead/slap-and-fold by hand to develop strength upfront. 3. Watch your fermentation Bulk fermentation tends to move faster due to the natural enzymes in freshly milled flour. → Expect ~4–6 hours for bulk fermentation → Follow with a ~24-hour cold ferment for best results 4. Bake from cold + score deep Keep your dough cold right up until baking, and use a confident, deep score for proper oven spring. What to Bake? This blend is incredibly versatile and works beautifully across a range of recipes: - Sourdough loaves → hearty crumb, rich flavor, and great structure - Artisan breads (baguettes, focaccia, ciabatta) → rustic and full of character - Soft rolls → light, fluffy, and perfect for sandwich loaves - Pizza dough → crispy, chewy crust with great workability - Flatbreads → simple, flavorful, and perfect fresh off the griddle With this heritage bread flour, you’re not just baking... you’re working with a more traditional, nutrient-dense grain that brings flavor, texture, and intention back into your kitchen. A bread flour blend designed to support both your craft and your health.