Whole Wheat Bread Flour - 2.5lbs

Strong wheat flour milled extra finely. Brings a russet brown color, robust flavor and strong chew to products. Replaces bread flour in most recipes with a ~15% increase in wet ingredients. A great base flour for high-hydration/-fat doughs.

WHEN TO USE - When a lot of chew is desired. When a high proportion of tenderizers (liquids, fats, extra starches, non-gluten-forming flours) is used in the dough. 

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

Milled in Philly from organic 'Glenn' variety spring wheat 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.