The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anyone Need Specialty Flours?

Elagins's picture

Anyone Need Specialty Flours?

I have a bunch of extra white rye, All Trumps (14.7% gluten), dark rye (pumpernickel), Cameo unbleached pastry flour, organic WW, white WW, durum (semolina) flour and Types 55 and 00 equivalents at prices far below what King Arthur charges. I also have fresh compressed yeast in 1# blocks for much less than you'll pay for those packages of dry yeast in the supermarket. If you've never used fresh compressed, you're really in for a treat!

If you're interested, message me here or email me at for details.