Bold, peppery-earthy flavor in a bluish gray specked flour that bakes silvery brown. We mill rye coarser than our wheats, for better texture and structure; rye derives much of its structure from starches, which can be damaged by milling too finely.
WHEN TO USE - Products where an extremely tender texture & sweet, fresh, subtle wheat flavor are desired.
EXAMPLES - cakes, biscuits, pancakes, muffins, canelé de Bordeaux
Milled in Philly from rye grown organically in PA. Use within 2 months or keep in the freezer for long-term storage. Visit our website at lostbreadco.com for recipes and ideas.
