Strong Bread Flour - 2.5lbs

Very strong wheat flour milled extra finely and sifted to remove the largest bran particles. Much more chewy than tender, unless weakened by other ingredients. Can replace bread flour in most recipes with no modifications necessary. Gives products a smooth, golden brown color.

WHEN TO USE - - When a lot of chew is desired. When a high proportion of tenderizers (liquids, fats, nonstructural flours) are used in the dough.

EXAMPLES - bagels, egg pasta, brioche, focaccia, pizza

Milled fresh at Lost Bread Co. in Philly from organic 'Glenn' variety spring wheat grown 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.