The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pendleton Mills Morbread flour

AnnieT's picture
AnnieT

Pendleton Mills Morbread flour

Today I was in Cash and Carry specifically to buy SAF instant yeast which isn't available here on the island, and they had 50# bags of Pendleton Mills flours for just over $20. The same weight of KA bread flour would cost $54 here, so I was very tempted. I seemed to remember a TFL member mentioning the Morbread flour recently but I couldn't recall whether it got a good review or not. Plus I really don't have room to store 50# of anything, although my son could store it for me. When I got home I checked back and saw that both Floyd and Da Crumb Bum liked Morbread, and I wonder if anyone else has used it and can recommend it? I mostly bake my good old sourdough boule using KA all purpose or bread flour - but the Pendleton Mills price is so attractive. Any opinions would be welcome, A.

plevee's picture
plevee

12% protein, excellent flour. I've used it for years and the artisan bread shop in town uses it as well.  Patsy

Floydm's picture
Floydm

Yeah, I love Morbread -- it is what I'm baking with right now -- and I've also seen it in use in a number artisan bakeries. I'm 90% sure they were using it at Pane D'Amore.

AnnieT's picture
AnnieT

Thank you, Patsy and Floyd. Now of course I am kicking myself for not buying the flour yesterday. Oh well, I'll work on a scheme for storing it and use up my KA stock until I can get back to the mainland. Good to hear that the flour is recommended by both of you, A.

tananaBrian's picture
tananaBrian

Pendleton Flour Mills doesn't make any bad flour ...it's all excellent.  I can't get the Morbread here, but those that I know that have used it have nothing but praise for it.  I would use it instead of KA flour (sacrilege!!!!) if I could get it, and I think it is just as good.  I don't think PFM makes any whole-grain flours though, and in that category, KA is an excellent choice.  They don't mill white flour and then add bran back to it to make it 'look like' a whole grain product ...they grind the whole berrie and that's what's in the bag as God and nature intended.  Up here, we can only get the PFM Power Flour (high-protein at 13.5% average) that we use for any recipe calling for "high gluten flour", for pizza, and for bagels.


 


UPDATE:  Linford of Alaska sells most of Pendleton Flour Mills products, including Morbread, and for prices that are lower than the place in town that just sells the Power Flour... Wahoooo!!!  50 cents a pound!  I called PFM and they clued me in to this place... it's a restaurant supply outfit that also sells to the public!


 


Brian


 

AnnieT's picture
AnnieT

Brian, thanks for another good review of the Morbread, and I'm glad you found a source in Alaska. Great price - even if I have to pay for another ferry ride, A.

tananaBrian's picture
tananaBrian

I like the 42-cents a pound price as well as I like the flour... now that I found a source!


Brian


 

littlejay's picture
littlejay

It's available in 25 lb sacks too.

bnom's picture
bnom

I've used morbread almost exclusively for years -- buying 50 lb sacks (the last 50lb sack I purchased was only 12.99!).  Cash n Carry is also a source for Bob's Redmill Dark Rye which I add to most of my breads.  Here's pics of SD  made with Morbread and a small amt of dark rye.  Good texture, great flavor.