The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Opinions on Bulk Whole Wheat Flours?

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scottsourdough's picture
scottsourdough

Opinions on Bulk Whole Wheat Flours?

Hi everyone,

I'm looking into buying bulk flour, but haven't tried any of the brands that are available. So if you know anything about these flours, please tell me your experiences!

From Heartland Mills I could get their standard whole wheat, or what appears to be a whole wheat hard blend. I'm also curious about their high gluten flour, and everyone seems to like Golden Buffalo.

From Giusto's there's something that appears to be called whole wheat ultra performance. Any idea what's in this?

From Great River Mills there's a whole wheat bread flour and whole spelt flour.

There's also Arrowhead Mills and Bob's Red Mill whole wheat flours, but these are more expensive and I would assume the Heartland Mills or Great River flours would probably be better.

I bake 100% whole grain sourdough loaves with a mix of rye and spelt, in case that changes your advice. Thank you!

marslizard's picture
marslizard

I use Heartland Mills flours in all my breads with great success. Both their Golden Buffalo and Whole Wheat flours are very nice. The Golden Buffalo has the largest bran flakes removed and is more expensive than the regular whole wheat. I only use GB mixed with high gluten bread flour in a country French bread I make. Otherwise for all my other breads I just use the regular whole wheat flour. I also make a sourdough rye with their whole rye flour -- I love it. I use about 200 lbs. of Heartland Mill flour each week baking breads for two area farmers' markets and I've never had any complaints about the flour.

I hope you are in a co-op or buying club ( I buy mine through UNFI) otherwise, the shipping fee from Highland Mills is equal to or greater than the cost of the flour itself!

scottsourdough's picture
scottsourdough

Yeah, I hear only good things about Heartland Mills. I might even splurge for the Golden Buffalo just to see what it's like.

I do have access to a UNFI buying club, which is helpful, though I will be paying a 30% commission to use it... Anyway, thanks for the input!

wassisname's picture
wassisname

I’ve baked with a number of these so I’ll give you my 2 cents. 

Heartland Mills -  I’ve baked with the regular WW and the “Turkey” WW.  My starter has been living on the “Turkey” WW for some time and really thrives on it.  These are the coarsest (biggest flecks of bran, anyway) of the WW I’ve tried.  The shipping cost is what keeps me from using them more.

Giusto’s – I’m currently baking through 25 lbs of the organic fine grind high protein WW.  The name pretty much tells the story.  Smoother and stronger than standard WW.  I’ll be trying the regular (medium) WW next.

GreatRiver–   The WW bread flour is similar in concept to the Guisto’s fine ww but I like the feel of the Guisto’s better.  My concern with this was the distribution, not the flour itself, as I was ordering it through Amazon (free shipping) and began to wonder what the flour was going through before it got to me.  Again, that’s not a knock on the flour and may have been all in my head, but I moved on.

Bob’s Red Mill – A good all around WW, probably a medium grind.

It’s all good stuff and really depends on what you’re after.  Happy Baking!

Marcus