Choosing the Right Flour

Soft White Wheat Flour

• Light, fine, and low in protein (8-10%)
• Best for muffins, pancakes, quick breads, cookies, cakes, and pastries
• Produces tender, soft textures perfect for baked goods that don't need to rise high.

Hard Red Winter Wheat Flour

• Medium protein (10-13%) and balanced gluten strength
• Best for everyday sandwich loaves, dinner rolls, cinnamon rolls, and soft yeast breads.
• Offers rich, slightly nutty flavor with a good balance of sottness and structure.
• We use a mix of hard red winter wheat and soft white wheat in our dry mixes. It's the perfect combination of lower protein flour & that amazing flavor the winter wheat provides.

Hard Red Spring Wheat Flour

• High protein (13-15%), strong gluten structure
• Best for artisan loaves, pizza dough, bagels, and breads needing extra strength and rise
• Yields hearty texture, chewy crusts, and excellent volume.

When it comes to baking, not all flour is created equal. The type of wheat and its protein content can completely transform the texture, flavor, and structure of your final product.

Fresh milled flour still contains the bran, germ, and endosperm, offering richer flavor, better nutrition, and more life in your baked goods. The key is choosing the flour that fits your recipe best.