We have chosen the best wheats selecting them for their strength and excellent baking qualities, particularly for breads. We work with farmers who employ organic farming methods to grow the wheat crops for this flour, producing grains that possess a superb quality of protein. Their farming methods encourage both carbon sequestration and biodiversity. This flour is versatile in its uses, being well suited to long fermentation processes, high hydration doughs including sourdoughs and ciabatta, and highly enriched doughs such as brioche. Ideal for breads and bakes requiring a strong white flour.
