I get mine from central milling in Utah it’s a reasonable price but shipping is what gets you. I like mixing type 85 with high protein mountain bread flour. The main factor in airiness is protein amount contained in the flour. Amount of protein in flour is a result of it being grown in highly nutritious soils, particularly volcanic ones. Types of wheat play a role but that is because only certain types grow well in certain regions.

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I have been looking for a local mill. Thanks! You don’t know how much I appreciate it. πŸ™

They are doing some really incredible things too.

Not to mention that with pickup, it’s half the price of anywhere else.

I am pretty stoked. I am going to have to make a day of it and get oysters Hama Hama.