The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Eden bulk flour

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bobchristenson's picture
bobchristenson

Eden bulk flour

I am looking to buy bulk flour (all purpose and wheat) and Eden mills it in my home state of Michigan. I found this and am wondering if anyone has purchased it:

http://www.edenfoods.com/store/product_info.php?cPath=31_67&products_id=111440

The description says it's all purpose, whole wheat, and bread flour. Obviously it's not all of them. I'm wondering if anyone knows which it would be considered?

Thanks for any feedback

Crider's picture
Crider

I'd say it might be a little strong for making biscuits and pie crusts.

LindyD's picture
LindyD

It is milled from hard red spring wheat.  I didn't see anything claiming it was AP, WW and bread rolled into one flour.  They also sell hard red winter wheat.


Spring wheats generally have protein levels between 13 and 15 percent.  As an example, King Arthur bread flour is milled from hard red spring wheat, as is their high-gluten flour.


Winter wheats have around 11-12 percent protein.  KAF all purpose is milled from hard red winter wheat.


Their flours have not been malted - and I didn't see any info stating the protein levels.  You probably could email/call them and ask.


While I have eight jars of their terrific barley malt syrup in my pantry, I've not seen their flours marketed (am in Northern Michigan) in any stores.


If you buy a bag, please share your opinions.

bobchristenson's picture
bobchristenson

LindyD: so it sounds like you'd say the spring wheat is bread flour and the winter is AP?

(I didn't mean the description said it was all 3, just that it implied it was each in different ways)

LindyD's picture
LindyD

The higher protein is found in spring wheats, but that's not to say it's the best flour for all wheat breads.


If you plan to use preferments and long fermentation, all purpose (winter wheat) will be a better choice and I believe that's the type of flour used by most artisan bakeries.  


I used to use only bread flour then switched to AP about a year ago.  I like the texture of the crumb much better.  


What types of breads are you baking?