Flavor profile: Light, nutty, grassy tones, with underlying earthiness
Great to use in: Cookies, cakes, biscotti, pancakes, pie crusts, biscuits, banana bread and other quick breads — basically any un-kneaded baked good!
“At Janie’s Mill in Ashkum, they use a stone mill, which retains the whole kernel to make a more robust flour. They include the bran, which has a lot of minerals, and the wheat germ, which has amino acids and contributes sweetness. I use the all-purpose flour at work and at home. I trust the quality, I don’t have to worry about additives, and the flavor is better.”
— Greg Wade, Head Baker @ Publican Quality Bread, Chicago Magazine, May, 2020