This soft and silky pastry flour produces yeasted baked goods with nice volume and a delicate, rich, crumb. It is also excellent for cakes, pie crusts, cookies, muffins, and brownies.
“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
Milled from: Soft Red Winter Wheat
Flavor profile: Light and clean, with soft buttery and grassy tones.