Freshly Milled 100% Extraction (100% whole wheat) Hard White
We are currently milling a Hard White wheat variety, called Central White, developed by UC Davis and organically grown in Northern California. It has excellent strength for making artisan bread. It mills to a very fine particle size and produces bread and baked goods that are lighter in color and texture than those made with red wheat varieties, with a creamy, toasty flavor profile. As always, when baking 100% whole grain bread using stone milled flour, you will need to increase your hydration percentage by at least 10-15%.
