Organic Flour, Specialty Sourdough

I’ve learned that not all flours are created equal. Even though there are some great organic whole-wheat and rye flours available, good organic white flour—the flour I recommend for initially creating a sourdough starter (mother)—is hard to find. Trust me on this. It’s like the difference between a garden tomato and one purchased in a grocery store. I want you to use flour with good rise (gluten content) that performs like a champ, tastes extraordinary, and is undeniably fresh. This is one I can recommend.

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