Description
Our choice for most home baking. It is used with baking powder as the leavening of choice, and can be used for rolls with yeast. Can be used for cakes, but is not recommended for bread baking.
Ground from soft red winter wheat grown in Kentucky.
The protein level of this flour is around 8-8.5%, great for making biscuits, muffins, cakes, cookies, pastries and quick breads.
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I was so excited to get this flour for Thanksgiving cooking and holiday baking and it is AMAZING!
We love this flour. Makes the best sour dough bread!
I was really happy to receive this flour. I've used it a few times and am very pleased with the results every time!
I love that this flour isn't enriched as I have customers with Folic acid allergies. It makes wonderful cookies, cakes and quick breads with great texture and taste!
Love the cornmeal and flour. I won't get it anywhere else.