We’re very excited to be offering a new flour this season, a hard-wheat, versus soft-wheat flour which is suitable for bread baking. You can also use this flour just as you would any whole wheat flour.
The soft wheat we’ve gotten in the past has a low gluten content, making it ideal for pastries and pancakes, but not so much for bread. Now we have some farmers in Missouri growing hard wheat so we can make fabulous whole wheat bread with local ingredients!
Store the flour in the refrigerator for freshness. Because it is whole grain and ground fresh, the shelf life is reduced without refrigeration.
Here’s a video to help get you started on your bread-making adventure.