This organic flour is made from Expresso hard red spring wheat which has mild, nutty overtones with a hint of cocoa. It is a rustic European style bread flour that is milled in a way that retains more of the bran and germ than off-the-shelf flour sold in the U.S. This produces more flavorful, aromatic and nutritious bread. With a high protein content, it is a strong flour that makes beautiful sourdough bread, pizza dough, focaccia and more. Try it blended with the Edison Hard White Spring Wheat Flour to produce baked products with a rich and distinctive flavor.
Cairnspring Mills is a local mill located in the beautiful Skagit Valley of Washington State where they are reinventing the local flour mill and reestablishing a vibrant, local food economy. By milling identity-preserved wheat grown in the Pacific Northwest, they produce fresh, stone-ground flour with superior flavor, nutrition and baking properties for artisan bakers, chefs and food professionals in the community.
Cairnspring Mills works directly with farmers who share their commitment to sustainable agricultural practices and mills their grain with care to maintain a transparent supply chain. Each batch of grain is milled separately on a state-of-the art stone mill to preserve its unique identity and flavor, each batch of flour can be traced back to the origin farm.
Ingredients: Hard Red Spring Wheat 100%
The product shelf life of this flour is dependent upon storage conditions and is highly variable. It should be stored under cool, dry conditions in a humidity controlled environment. The industry standard for shelf life, when stored under optimal conditions, is 6 to 9 months from the date of manufacture.
Note: The specifications listed above are averages only. They may change from year to year depending on growing conditions. For the most up to date information on specific lots, please contact our sales department here.