Mill Fire Freshly Milled Flours, 12 varieties

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

Hard Red Spring Wheat Bread Flour (Sifted)- Lightly sifted wheat flour. Contains ~92% of the whole grain. Varietals Yecora Rojo & Espresso offer a milder nutty and earthy flavor. Ideal for Artisan bread and pan loaves with greater oven spring; whole wheat scones, bisquits, and pie crusts, as well as pasta. Also great in combination with lighter flours. Approximate protein is 13-14%

Red Fife Bread Flour (Whole Grain)- 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%.

Hard White Wheat (Whole Grain)- Varietal Edison offers a slightly sweet, buttery flavor and a lovely golden color. Excellent in sourdough bread and pan loaves, oftened blended with stronger flours; sourdough scones, bisquits, rolls, cakes, muffins; pizza dough; pasta; and anywhere white wheat flour is desired. Approximate protein is 10.5 - 12.5%

Hard White Wheat All Purpose Flour (Sifted)- Lightly sifted wheat flour. Contains ~92% of the whole grain. Varietal Edison offers a slightly sweet, buttery flavor and a lovely golden color. Excellent as an All Purpose Flour! Sourdough bread and pan loaves, especially when blended with stronger flours; sourdough scones, bisquits, rolls, cakes, muffins; pizza dough; pasta; and anywhere white wheat flour is desired. Approximate protein is 10 - 13%

Heirloom Sonora All Purpose and Pastry Flour (Whole Grain)- 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, muffines, and other baked goods when tenderness is desired. Aproximate protein is 9%

Amarillo (Whole Grain)- 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, oftened blended with stronger flours; sourdough scones, bisquits, rolls, cakes, muffins; pizza dough; pasta; and anywhere white wheat flour is desired. Approximate protein is 11%

Amarillo All Purpose Flour (Sifted)- 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, oftened blended with stronger flours; sourdough scones, bisquits, rolls, cakes, muffins; pizza dough; pasta; and anywhere white wheat flour is desired. Approximate protein is 11%

Rye (Ancient Whole Grain)- 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%.

Einkorn (Ancient Whole Grain)- Einkorn, also know as "Farro Picolo", is an ancient, soft wheat believed to have originated in the Fertile Crescent. It was collected by hunter gatherers for thousands of years before our co-domestication some 7-10 millennia ago. Einkorn is the most primitive of wheats, both genetically, and to humankind – being our “first wheat.” Seriously OG. Einkorn is a relatively “weak” flour in terms of loft-providing gluten, though incredibly robust in earthy, ancient flavor. It affords nutty, toasty notes, a delicate mouthfeel, and a subtle orange hue in the crumb. The poorer gluten potential makes Einkorn 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 14-18%.

Emmer (Ancient Whole Grain)- 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%.

Spelt (Ancient Whole Grain)- 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%