Our certified organic High-Protein Flour gives you high-rising breads with open crumb structure, and crisp, crackling crusts. Bakers report good extensibility, and tell us that dough made with Janie's Mill High-Protein Flour holds up well during long fermentations. We stone-mill this flour from organic, Hard Red Spring Wheat, whose bright, clean flavors enhance your rolls, sourdough, yeast, and enriched breads. No wonder it's our best-selling flour!
Great to Use In:
Open-crumb Sourdough and Yeasted Breads, Baguettes, Ciabatta, Dinner Rolls, Bagels, Challah and other enriched breads.
Milled From:
Organic Hard Red Spring Wheat
