The ARTISAN BREAD FLOUR is right between a “white” flour and a whole wheat flour, with only 15% of the bran removed, making it an 85% extraction flour — often known as a “high extraction flour”. If you like a bread with a bit of wholegrain flavor and texture, but without the full effect of a whole wheat flour, this one is for you. It is a softer (less strong) bread flour than some flours that comes from the midwest, so when utilizing for bread-making, we recommend gentle handling and reduced fermentation times.

Unlike the vast majority of store-bought white flour this golden flour contains the natural oils from the germ, which are full of flavor, aroma, and vitamins and minerals. Store-bought flours are often “enriched” to replace the lost nutrients with synthetically produced ones. We recommend using our products as soon as possible in order to enjoy the benefits of fresh flour, but if storing longer than 2 weeks, we recommend freezing or refrigerating for maximum shelf-life.

This flour is a blend of two flours, with 12.5% protein:

• NuEast is a modern cultivar of hard red winter wheat with a delicate, nutty flavor. We grow it every year, as it is one of our most delicious wheats that we can grow reliably.

• Redeemer is modern cultivar of hard red winter wheat that was grown by another certified organic farmer. We blend it into our bread flour to give it the additional strength needed for gluten formation.

NOTE: While these are modern varieties, they are still non-GMO. GMO’s cannot be used in organic agriculture. These wheats were bred by normal plant breeding standards and they are not hybrid varieties.