Mill Fire Baking Freshly Milled Flours, 3lb or 20lb, 11 flour options

All grains are hand-selected and milled in house by Mill Fire Baking. Stone-Milled by Bakers, for Bakers. All grains are grown in the PNW, mostly Oregon and Washington, using organic practices (often no till).

1. Hard Red Spring Wheat: Whole Grain-

   1. Varietals Yecora Rojo & Espresso offer a deeply robust, nutty, and earthy flavor. Ideal for Artisan bread and pan loaves; whole wheat scones, biscuits, and pie crusts, as well as pasta. Also great in combination with lighter flours. Approximate protein is 13-14%

2. Hard Red Spring Wheat- Sifted

   1. Freshly Milled & Sifted High Extraction Flour- Lightly sifted wheat flour: Contains ~92% of the whole grain.

3. Red Fife: Whole Heirloom Grain

   1. This is a phenomenal heirloom wheat varietal, used in many of my signature breads! Now rarely cultivated, it was once the standard bread wheat across North America. This Heritage grain has a distinct flavor, hebaceous, nutty, with notes of toasted grain. It shines in Artisan breads and pan loaves; cookies, muffins, and other whole wheat pastries. Red Fife is a true Baker's Dream! Ideal for elevating your flour and baking. Approximate protein is 13-15%.

4. Hard White Wheat: Whole Grain-

   1. Varietal Edison offers a slightly sweet, buttery flavor and a lovely golden color. Excellent in sourdough bread and pan loaves, often blended with stronger flours; sourdough scones, biscuits, rolls, cakes, muffins; pizza dough; pasta; and anywhere white wheat flour is desired. Approximate protein is 10.5 - 12.5%

5. Hard White Wheat: Sifted-

   1. Freshly Milled & Sifted High Extraction Flour- Contains ~92% of the whole grain. Excellent as an All Purpose Flour!

6. Sonora: Whole Heirloom Grain-

   1. Sonora is one of the oldest surviving wheat varietals in North America. It's incredibly flavorful, offering hints of corn, and a mysterious je ne said quoi quality to whatever it's used in (I add it to baguettes!). It shines in tortillas and other flatbreads, cakes, muffins, and other baked goods when tenderness is desired. Approximate protein is 9%. This grain is grown just south of Klamath in Northern California.

7. Amarillo: Whole Landrace Grain-

   1. Varietal Amarillo offers a complex, buttery flavor and a striking yellow gold color, which I add to my baguette formulas. It's great in sourdough bread and pan loaves, often blended with stronger flours; sourdough scones, biscuits, rolls, cakes, muffins; pizza dough; pasta; and anywhere white wheat flour is desired. Approximate protein is 11%

8. Amarillo: Sifted-

   1. Freshly Milled & Sifted Hard White Wheat Flour- OVERSTOCK SALE!

9. Rye: Whole Ancient Grain-

   1. Varietal Gazelle offers malty, aromatically herbal, and earthy sweet tones, and a toothy chew. I use it in hearty Eastern European and Scandinavian inspired breads, as well as other breads where a bit of complexity is desired. Rye is also wonderful in cookies, brownies, and other baked goods (especially when paired with chocolate!). Approximate protein is 8-9%.

10. Emmer: Whole Ancient Grain-

    1. Emmer, also know as "Farro Mediano", is seriously an OG (Original Grain, that is!). It offers a tender crumb that's slightly sweet with a full-nutty flavor. Though far from gluten-free, Emmer is relatively low in the two proteins that form gluten, and may be an alternative flour for those seeking a reprieve from "modern white flour". The poorer gluten potential makes Emmer a bit tricky for bread, though it shines when used in pan loaves or blended with stronger flours. It's an ideal choice for whole grain pasta, flatbreads, or baked goods, such as cookies, muffins, and scones. Approximate protein is 13-15%.

11. Spelt: Whole Ancient Grain-

    1. Spelt is another delightful Ancient Grain; mild and nutty with subtle hints of fresh grass. Like Emmer, it's often grouped as a type of Farro, Grande in this case. It, too, offers relatively low gluten potential, and is typically panned or blended with stronger flours when used in bread. It's tenderness is ideal in baked goods, such as cookies, muffins, scones, as well as some types of pasta. Approximate protein is 13-14%