The pastry flour is made from the same type of wheat that White Lily flour is made from. Though, even our sifted pastry flour is a darker tan/brown than White Lily. It's a higher extraction flour with more of the taste and nutrients from the wheat berries left in because it's stone milled. (The WHOLE wheat pastry flour has a lot of large pieces of bran, consider trying the sifted pastry first if you're used to conventional white flour). My wife and daughter use the soft variety (pastry flours) to make biscuits, bread sticks, pancakes, waffles, pizza crust, cakes, etc. It doesn't have enough gluten or protein to make yeast breads. **** The bread flour is made from our Hard Red Spring wheat. Hard Red Spring wheat makes some of the best bread flour in the world. Though Illinois is a little too far south and usually a little too wet to be considered an ideal environment for bread flours, we've found a variety that is respectable when grown here. The whole wheat bread flour has a very strong taste (good, but a bit overpowering if used straight, and if you're used to conventional white flour) Even the sifted hard (bread) flour has a substantial amount of bran and germ left in it, allowing the strong taste to come through and giving it a light brown/tan color. I suggest cutting this flour with another type of flour because of it's strong flavor for most applications. **** The All Purpose flour is a blend of our sifted flours. Still a high extraction flour with a tan/ light brown color. **** Clear Flours are ground from extractions (bran/germ/small amount of endosperm) of our sifted flours. Clear (Fancy) is made using SRW wheat. Clear (First) is made using HRS wheat. **** Middlings are the bran and germ sifted from the flours, totally unprocessed or refined. **** Allergy Notice: Our farm uses some of the same machinery to harvest and handle corn, soybeans, wheat, oats, buckwheat and field peas.
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