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.