Organic Whole Wheat All-Purpose Flour, 2.5 lbs
Hard red spring wheat is a modern wheat variety that is prized for its bread making qualities with a strong gluten potential and good flavor. That said, it is still perfectly suited to pastries as well adding a textural quality that people love.
The grains used to produce this whole wheat flour are grown in either the Leelanau Peninsula of Michigan or the Eaton Rapids area. Zingerman's Bakehouse mills it into a fine whole grain flour on their stone-mill, and use it as the whole wheat flour of choice in their bread bakery—from their new whole grain breads to their foundation breads to their sourdough starters. (They even named their very flavorful, naturally leavened bread "True North" in reference to where this grain comes from.) In their pastries, the Michigan Double and Funky Chunky showcase the potential of this freshly milled flour for your sweet tooth.