Can you guys tell me if this is the same fabled Golden Buffalo flour that Heartland Mills sells? I can get it in 5 pound bags through a (almost) local grocery store and I'm curious. I figure $5 isn't too much to pay to see how it is.

I've just started noticing how ridiculously expensive flour can be, so I'm trying to start buying bulk. This has proved much more difficult than I expected, particualrly finding high quality flour in bulk. I was on the website for Heartland Mill (http://s55352.storefront-solutions.com/SearchResult.aspx?CategoryID=3) looking into golden buffalo, but their website has a lot of inconsistencies. In the product catalog they have a flour called "Bolted Turkey," which they don't mention anywhere else on the site. Does anyone know anything about this flour or its specifications? The site doesn't say anything about it. Any information about this or about buying bulk flour in general (I live in NJ) would be greatly appreciated. Thanks!

I read TFL often and post infrequently, but I thought I'd upload a quick picture of my latest bread.  It's a pain au levain miche -- about 1300 grams, so not quite full size -- made with 50% Organic AP flour and 50% heartland mills Golden Buffalo.  I just got the Golden Buffalo in the mail and was excited to try it out, and I must say:  I'm impressed.  It's very flavorful, and has a nice kind of heirloom feel to it.  I tasted it before I used it, and it also seems to be quite a bit sweeter than standard white flour.  Like whole wheat, for obvious reasons, I think, but without the bran.

Anyway:  On to the pic!

Miche, Ponte-a-Calliere

I ordered Golden Buffalo flour from Heartland Mill after reading several very positive comments about it from other bakers on TFL. I have my first bread using Golden Buffalo fermenting. It is Hamelman's Miche, ponte-a-calliere, which I have made several times before, using King Arthur First Clear flour.

I'm posting this recipe for discussion as we have been talking about it on the Glezer firm starter thread.  I have made this bread often with variations because I did not have the high-extraction flour yet.  I recently purchased the Golden Buffalo flour from Heartland Mill in Kansas and it was superb.  I didn’t take photos of those so will next time I make it.