The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Rocky Mountain Milling Flours?

ryeaskrye's picture
ryeaskrye

Rocky Mountain Milling Flours?

Has anybody had experience with any of these flours from Rocky Mountain Milling?

  • Aspen - An all purpose organic wheat flour made from a chosen blend of hard red winter wheats; produces quality results in a variety of baked goods including quick breads, flat breads, tortillas, soft rolls, breading/batters, and biscuits.
  • Boulder - A superior high gluten organic wheat flour made from select hard red spring wheats; ideal for hearth breads, bagels, hard rolls, croissants, and thin pizza crusts.
  • Columbine - A premium organic bread wheat flour milled from a blend of hard red spring and winter wheats selected for their gluten quality; excellent for variety and pan breads, hard and soft rolls, thick pizza crusts, and puff pastries.

I'm going to be driving past their mill and thought I would stop and purchase a 50lb bag of one of the flours. Any input would be appreciated.

 

maurdel's picture
maurdel

I've used both Boulder and Columbine. Both are very good. I was making mostly sandwich loaves of 50/50 with whole wheat, and often (which means all Summer long) in the bread machine. I appreciated the high gluten content of the Boulder for that blend. I also did some country french boules (nice and chewy) and both were also great for pizza doughs.

 I believe those organic Rocky Mtn. Milling were  the most flavorful flours I've used yet.

ryeaskrye's picture
ryeaskrye

If you had to choose one, mostly for white sourdoughs and baguettes, which would you choose?

The Boulder with 13% protein is interesting, but the Columbine is still 11.4% and has a higher ash content. It is available in an "untreated" state, meaning it has no added minerals, vitamins or other ingredients...just straight flour.

John

maurdel's picture
maurdel

Yes, I think the Columbine for baguettes and such.

When you say it is available "untreated", is that only true for the Columbine, or all those organic selections?

Sure wish I could find that flour in the stores, and in smaller bags.....well maybe 25lbs.

Dragonbones's picture
Dragonbones

We've sourced some bulk flour here in Taiwan labelled  "Organic Columbine 830900", Product of the USA, with no info on protein content, although it does list fortification ingredients (niacin, iron, Vit. C, etc.). I'm wondering whether anyone can tell me whether this "Columbine" is a generic term which could have been produced by more than one mill, or whether it is a proprietary name, indicating that it came from a specific mill such as the above-mentioned Rocky Mountain Milling? I'm trying to get the protein info, in particular, but the local provider only said it was medium-low gluten, which conflicts with the "premium organic bread wheat flour" and "11.4%" info in earlier posts.

Dragonbones's picture
Dragonbones

Thanks, Amish -- I've emailed them, and just received the data sheet. Protein is 11.4 +/- 0.4%.