Stoneground Whole White Wheat Flour

Whole grain flour means nothing has been added, nothing removed. We source the whole berries straight from the farmers, run them through our stone mill, and bag them. No bran is sifted out; it’s 100% whole grain.

Many bakers and bread books insist on 85% extraction in lieu of whole wheat for bread baking. But, monkey wrench here: a great portion of the flavor resides in the bran. Also: the more you sift out, the more you’re throwing away, and the more you have to pay for the same amount of product. It takes 1.45 lbs. of wheat berries to make one lb. of ‘00’ (45% extraction) flour! Also: stone-milled flours fracture the bran into much smaller particles, to such an extent that we’ve seen no issue with gluten development when baking with whole wheat. Verdict? If you’re using our stone-milled flours (vs. roller-milled flours), then we recommend skipping the 85% extraction.

If you are looking for a lighter flour check out our Stoneground Sifted White Wheat Flour.

• Class: Hard White Winter Wheat

• Protein: 12%
• We love it in: Artisan Hearth Breads, Brownies, Cookies, Croissants, Crackers, Pizza, Pretzels, Yeasted Rolls and Breads