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Flour: Hard Whole Wheat (2 lbs)
$18.00
2 lb bag
A hard (bread style) winter wheat used for rustic-style bread, pizza, and rising dough recipes. A whole grain product with the bran and germ mixed in. Hard Whole Wheat Flour has a very high protein content, between 10% and 13%. Click on this item to see the full description.
Description: This is a hard (bread style) red winter wheat with excellent baking qualities that grows well in our local conditions. Used for breads, pastas, and rising dough recipes. A whole grain product with the bran and germ mixed in.
Hard wheat flours have much higher protein levels. Protein develops gluten. And gluten, that sticky strand you see when kneading or stirring flour and liquid, gives elasticity to the dough. Hard wheat flours (bread flour) have about twice as much protein as soft wheat flours (pastry flour).
The current available variety is Warthog, which has a moderate protein level of 11.8%. Outstanding flavor, and bread baking qualities.
Storage: Refrigerate at 42 degrees or cooler for up to 6 months. Frozen bags will keep up to a year.
Hard wheat flours have much higher protein levels. Protein develops gluten. And gluten, that sticky strand you see when kneading or stirring flour and liquid, gives elasticity to the dough. Hard wheat flours (bread flour) have about twice as much protein as soft wheat flours (pastry flour).
The current available variety is Warthog, which has a moderate protein level of 11.8%. Outstanding flavor, and bread baking qualities.
Storage: Refrigerate at 42 degrees or cooler for up to 6 months. Frozen bags will keep up to a year.