Bread Flour - Whole Wheat
Extra strong, finely milled whole wheat flour. Use sparingly--we recommended between 0-75% of your total flour-- to add strength to doughs where extra chew is desired, like for bagels or pizza. Replaces bread flour in recipes with a 10-15% increase in wet ingredients.
Milled in Philly from organic 'Glenn' variety spring wheat grown in New York. Use within 2 months or keep in the freezer for long-term storage. Visit our website at lostbreadco.com for recipes and ideas.