Grains
Hard Red
This organic whole grain flour is the basis of our signature whole wheat bread. It has a lovely floral aroma when hydrated and offers a nice dark color in the bread. The final bread has very nice cereal flavors. The protein is close to 13% and it can take a lot of water, which is how we prefer to ferment it. We push over 100% water (if you know bakers’ percentages) into that bread and it handles it well.
Hard White
The hard white grain we use is either the variety Edison from Oregon or Patwin from Llano Seco in Chico, CA. Both are organic with a protein around 11%. Used whole it makes a slightly denser bread, but we use it 50% with bread flour to make up our country loaf (and seeded and olive). This white wheat has a milder flavor compared to the red.
Spelt
Our organic whole spelt flour is grown by Llano Seco in Chico, CA. This spelt bakes very well and the flavor is wonderful. This is what we use for our spelt loaf which has a special following in the Bay. The protein in spelt isn’t as elastic as our hard red, so we bake it in a pan. Folks with gluten sensitivities find they can eat spelt. Similar dark color to the hard red.
Rye
Our organic whole rye flour adds a nice sour spice to breads and offers great dark sugar flavors to the crust. We combine it with spelt for our rye loaf.
Central Milling ABC
This is a wonderful versatile bread flour with a protein content of 11.5%. This flour is the ‘white’ half of our country bread and the basis of our croissants. Use it for about anything.