I’d like to bulk buy bread flour that is more than just Organic, preferably no-till / regenerative. So far my research has only found https://shepherdsgrain.com/, which looks and sounds perfect except I’m not in Oregon. I’m on the NJ / NY border and I can’t find anything local. Any recommendations for bread flour that’s more than just organic? Thanks.
"Hard red and hard white wheat is best for yeast breads. Soft wheat is best used in cakes, pastries and other baked goods, as well as crackers and cereal. Durum wheat is the hardest of all wheat and makes the best pasta." -- www.wheatfoods.org
(Well.......shoot! Looks like the Organic offering is only the all-purpose flour and not the bread flour. My bad!
PS, the author of this post claims no investment in, nor compensation from, the ND State Mill.)
“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein
you seem to know quite a bit about flour. im trying to learn and maybe even try to make bread. anyway
King Arthur is the only whole wheat flour I can get without driving more than 2 hours. is this flour any good? ive got two bags and it makes pretty good pancakes.
Jordan - I’ve been lurking for a while. I’ve contacted Lake View organic and hope to hear back.
Alex, thanks for the recommendation - it’s pizza night tonight. I didn’t realise there was flour for pizza! I’ve been making pizzas for twenty years and use the same sourdough recipe I use for making bread. I normally just divide an one half makes a loaf and the other pizzas.
John - that’s great information. I notice the ‘local’ link in my original post now links to an article about local foods. I had read that in ‘Grow a better world’ which is what brought me here in the first place. The East Coast doesn’t look like a good place to buy local flour. Ideally, I would find flour from grain grown on a regenerative farm in my local store. As that’s possible, I’m happy to settle for buying a 50lb sack and get it shipped - the lesser evil. When I think of local, it’s what I often hear referred to as hyper-local - which for me is anywhere I’m happy to cycle to. I’m also more interested in keeping money local where it is recycled locally rather than it leaving the system. I’m sure that must be part of the holistic permaculture world, reusing a resource.
Bruce - I’m currently using King Arthur and very happy with the bread it produces. Good luck with your bread making adventure.
bruce Fine wrote:.....
King Arthur is the only whole wheat flour I can get without driving more than 2 hours. is this flour any good?
Many whom I talked baking with approve much of King Arthur flour..... I've enjoyed it for baking and my wife likes it for making seitan.
Edward N., at the risk of a midwesterner claiming Vermont to be 'East Coast', King Arthur is headquartered there I believe.....so it may at least be somewhat locally milled, even if their wheat comes from many locations around the U.S. Their mission statement at least reads very positively also..... https://www.kingarthurbaking.com/about/mission-impact