Our Bread Flour is milled from a hard red spring wheat variety called Bolles. With a higher protein level at 14%, it is a great choice for your bread recipes. Our Bolted flour is sifted to remove 75% of the bran. The remaining bran ups the nutritional quality of the flour and adds interest to the flavor profile without the intensity of 100% whole wheat.
Stone-milled flour contains all of the oils and nutrients of the whole wheat kernel, and because it does not contain any preservatives, it has a shorter shelf life than industrially produced flour. Savor it, use within 3-6 months, and ideally keep all stoneground flours in the fridge or freezer.