Freshly Milled Hard White
We are currently milling new crop hard white, organically grown in Idaho. This is a beautiful hard white wheat with 12.5% protein and medium-strong gluten, it is an excellent stand-alone flour for bread, pizza, and pasta. We also love it for quick breads and many pastries. It has a rich, toasty, buttery flavor and produces bread and baked goods that are not quite “white” but definitely lighter in color and texture than those made with darker wheats. As always, when baking 100% whole grain bread using stone milled flour, you will need to increase your hydration percentage. See the Current Selections page for more details.