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So thankful to find old mill grits of the quality and texture that Southerners expect in grits. I only buy the white, as is the kind I have eaten my entire life. I am eager to try the pizza dough flour mix and the unbleached bread flour in my next loaf of tartine bread.
The flour cooks up a wonderful loaf of bread every time. Next time I get some I'm going to get soft wheat and mix it with my whole wheat bread flour to see how that works.
Used it with the hard wheat. Make a nice crust with a good-textured inside. And love baking with flour that hasn't been sitting on a shelf for ages!
I have been buying all my flour from this mill for years. Being French, I make bread all the time, I bake a lot for my very large family. I also make pasta often. The flour has always been excellent and the results are great every time. The Weisenberger family is very friendly and truly lovely. The mill is a beautiful little spot of Kentucky history.
This flour is the best! It gives me wonderful breads and is perfect for my sourdough loaves!
