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Ever since I learned milling alongside Joseph Barron (eventually taking over stewardship of his historic flour mill), I’ve provided customers with his signature Barron Flour Mill Organic White Flour. But as Joseph was always quick to say, “Not all flours are created equal.” In fact, some name-brand organic flours add things like barley malt in an effort to give good rise to bread. The problem with adulterated flour, organic or otherwise, is that when you use it to make a sourdough wild-bread starter or “mother,” it won’t work. I want you to use flour for your mother that performs better than any other flour, tastes extraordinary, and is undeniably fresh. Sourced in Montana, every batch is tested for reliability, and the grains that are used must meet a high standard of quality. Tried and true, it’ll never disappoint. When it comes to wild-bread making, I want to make sure everyone has access to at least one basic flour that I can oversee to make sure it will work, specifically for wild-bread making. Likewise, it needs to be a flour that’ll perform like a champ in everything you end up using it for, from pancakes to biscuits to breads.

Ingredients: Organic unbleached, unbromated, non-enriched All-Purpose White Flour from hard red wheat.