A sifted, stone-milled blend of our bread and pastry flours. Our most versatile flour, that works well across the baking spectrum.
Grains: Hard Red Winter Wheat, Hard Red Spring Wheat, Soft White Heirloom Wheat
Extraction: 83%
Protein: 11%
Source: Oechsner Farm, Newfield, NY and Thrall Farm, Windsor, CT
Ways to Use All Purpose Flour: Cookies, Muffins, Rolls, Pie Crusts, Cakes, Pancakes, Waffles, and more
Made in Massachusetts
