Description
Great for French breads, hard rolls, and pizza crusts. Protein level of 14%. Used only with yeast leavening.
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W
I make sourdough rye bread with the high gluten flour mixed in for better structure and rise. The dough is sticky (due to the rye) and the bread comes out flavorful and puffs up well in the oven.
R
I like it.
S
I use this high protein flour for my sourdough recipes and in my starter. Soft, perfect and reliable. So easy to order on line and pick up and I am a home baker. I have not bought any commercially prepared bread in 3 years, thanks to this mill.
J
Was incredibly simple. The waterfall behind the mill is also lovely.
C
I love ordering my flour from this mill. The product is of great quality, and is delivered within a few days.