This flour is milled from single varietal organic wheat from two MN organic farms - A Frame Farms and Askagaard Farms. Milled by Bakersfield Bread and Flour on a New American Stonemill. I (Nate) believe this is the direction all of our flour is going and it's what it means when we say we support sustainable food systems. This is the flour we use in all our starters and in popular breads like Batard du Nord. We most often use Emerson and Forefront, but feel free to contact to check which wheat varietal we're currently enjoying.

More about the flour we use here at Brake Bread
Whole Wheat Flour = 100% extraction, meaning 100% of the grain that went into the mill comes out as flour.
High Extraction Wheat Flour = 85% extraction, meaning 85% of the grain that went into the mill comes out as flour. The 15% that does not, is mostly bran and some germ. High extraction flour is also called, bolted, sifted, or 85% extraction.
White Flour = 75% extraction, meaning 75% of the grain that went into the mill comes out as flour. The 25% that is removed is the germ and bran, leaving the lighter colored starch.

Each level of milling has different attributes. Whole Wheat flour is going to be the most flavorful and nutritious, White Flour is going to be a lighter simpler flavor. It gets more nuanced when you look at the style of mill being used and the grain varietals as well. If you love baking, our recommendation is to try each of the flours and notice how they differ and choose accordingly. At Brake Bread we lean towards using more whole grains in our breads and more white flour in our pastries.

whole wheat flour grown with organic practices

contains wheat