The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Is Canadian Flour Better Than American?

Ozzie's picture

Is Canadian Flour Better Than American?


I just moved to Montreal from the States.  I've been baking bread regularly since 2007 and so I consider myself very familiar with the texture of dough for various bread types.  I use my hands for mixing and kneading the bread.  What I've noticed with the Canadian All Purpose Unbleached Flour is that it comes together very fast and with little amount of water.  The gluten develops beautifully and the resulting bread is superb.  It has a huge rise with the crust being crunchy and a crumb that is perfectly chewey.  I'm just baffled, is this everyone elses experience?  Years of baking in the States and I never ever had the same results even though I was using anything from King Arthur to organic bread flour to AP Unbleached.   Here in Montreal, I only use the Robin Hood Unbleached AP flour and I get superior results.  At first, I thought it might be due to the environment and the type of yeast that grows here but I tried some 00 Italian pizza flour to see if I get the same results and what do you know!  The 00 pizza flour didn't produce the same high rising and crunchy crust that I get from regular Unbleached AP flour.  I'm just curious, is the Canadian flour superior to American one?

tananaBrian's picture

I just looked and the Robin Hood AP flour and King Arthur AP flour both have the same amount of protein, so it's not that.  That said, I have noticed differences from brand to brand as well, even with the nutrition label otherwise looks identical.  I've always assumed it's the particular type of wheat that was used to make the flour maybe there's a difference in enzymes or something that doesn't normally show up on the nutrition label.  In general, Canada leans towards harder wheats I believe and it could be that their softer wheats are a different (average blend?) breed of wheat than ours as well.  This company: Pendleton Flour Mills sells flour that (IMHO) performs more like what you are describing and they are from northeast Oregon ...climate very similar to Canada's, and I'm going to guess that most of their wheat is grown around the Pendleton area as well.  I'll quit rambling ...but yes, I think you're on to something here!  Maybe one of the bio-chemist-scientist types around here will chime in?





Floydm's picture

I just bought my autumnal 50lb bag of Pendleton Flour Mills Morbread flour at Cash & Carry and agree with Brian that it performs beautifully, far better than other flours I find at the grocery store including the premium brands.

I'm excited to hear that you've had similar experiences with Robin Hood.  I'm hoping to get the chance to bake with Canadian flours more in the not-too-distant future. :)


scottsourdough's picture

Remember, same amount of protein doesn't mean same amount of gluten. If the wheat is higher quality it may have better protein quality, and more gluten in a given amount of total protein.

jaywillie's picture

Pendleton Mills has an Oregon address, but their corporate headquarters are in Tennesee! That makes me wonder if they blend flours from wheat grown all over the country. It's so hard to get that sort of info without direct contact with someone in the company. I've never used the Morbread flour that Floyd speaks so highly of, but if he can get it at Cash and Carry, so can I, so I'm going to try it.

For those in the Portland, Ore., area, I have a find for you. At the Alberta Co-op, they sell Shepherd's Grain high-gluten flour (13% protein, per an email from Shepherd's Grain) in the bulk section -- for 59 cents per pound! A great bargain, as far as I'm concerned, especially considering it's organic and from sustainable farms. Shepherd's Grain ( is a growers cooperative from the Paloose in Eastern Washington. I've been using it for a few months now, and have no complaints. I need to make a loaf with only that flour to really test the flavor. To this point I've only used it in conjunction with whole grain flours, so it's hard to tell what flavor it's bringing to the loaf. I got it particularly for bagels and haven't done them yet! (Alberta Coop also has Oregon-grown and -milled whole wheat flour. In the past they have also had Oregon rye, but they didn't have it the last time I went.)


tananaBrian's picture

I've never called Pendleton Flour Mills to find out where the wheat comes from, but I'm not purest enough to care as long as it works and tastes well!  I buy it at the local restaurant supply company for $22/50lb ($0.44 per lb).  Especially for Alaska, that's a real bargain ...but you just have to be willing to buy in 50 lb increments.  The only other restriction is that the restaurant supply company here only carries Morbread and Power Flour (high-gluten flour for pizza, bagels, or as a gluten-booster for other breads).  We buy both.  I didn't know about Shepherd's Grain ...sounds like a good outfit.




PaddyL's picture

I live in Montreal and buy 'no name' unbleached a-p flour all the time.  I know people here who, when they go to the States for holidays, bring RH or other Canadian flour with them, as the American flour just doesn't measure up.  The standards for flour in Canada are higher than than they are for American flour.

Ozzie's picture

Thank you all for validating my assumption.  I also suspected that it's the genetic makeup of the wheat.  It's so light and fluffy that it doesn't take much water to bring it together and form a ball.  When I first arrived here, I used to spend so much money on bread flour sold by specialty bakeries such as Le Premiere Moisson until I discovered the Robin Hood flour by accident and noticed that I'd get the same results.  I don't think it's because of the wheat being of the "hard" variety because I've baked with Semolina, which is a hard wheat and the dough with RH is nowhere near that density and hardness.  Could it be that it just has more gluten? 

ejm's picture

I used to think that Canadian flour was different from US flour but since almost all the major flour companies have been purchased by Smucker foods, I'm thinking that now, there may be very little difference. Robin Hood and Five Roses are no longer separate companies; they are both owned and operated by Smucker. If you phone the customer service line, you will  undoubtedly talk to a very nice person who is in an office in one of the midwestern states. This person will commiserate that rye flour is no longer available and that the high-gluten bread flour is NOT unbleached any more. But, alas, there will be nothing more than commiseration.

Correct me if I'm wrong. I'd LOVE to be wrong.

-Elizabeth, in Toronto

PaddyL's picture

The two companies are owned by Smuckers, as are so many of our Canadian companies now, double sigh, but the flour produced by those companies IN CANADA still has to meet Canadian standards, as does all flour produced here.  I found that the last couple of times I bought RH flour on sale, that's the all-purpose bleached, it was lumpy and had to be sifted before using, so I've gone back to buying the 'no name' brand, or Weston, if I can ever get it.  Loblaw's used to carry Weston flour in 5 kg bags and it was cheaper than the big brand names.

ejm's picture

Note that both Weston and No-Name 'unbleached' contain Azodicarbonamide, which is (as far as I can tell from reading) an oxidizing (aka: bleaching) agent that is added to flour to improve it. I'm not entirely convinced that either Weston or No-Name 'unbleached' are actually unbleached at all, or even if they are really different from the bleached flour. Take a look at the ingredients lists on the flours....

Lately, I've been buying Selection unbleached flour. It contains alpha amylase as an improver. As far as I can tell, even though alpha amylase is not a bleaching agent.

Ingredients Lists
Selection (Metro) “unbleached” all-purposewhite flour (contains wheat) niacin, iron, ascorbic acid, thiamine mononitrate, riboflavin, alpha amylase, folic acid, contains wheat gluten
No Name
“unbleached” all-purpose
wheat flour, ascorbic acid, azodicarbonamide, amylase, L-cysteine hydrochloride, vitamins and minerals (niacin, reduced iron, thiamine, mononitrate, riboflavin, folic acid)


If I lived on the west coast, I'd buy Rogers Flour ( - it has no additives. Alas, it is not sold in Ontario.


(Some people have suggested that I purchase flour from King Arthur. This makes zero sense to me, to be forced to import flour into a country that grows so much wheat)

suave's picture

I too heard many nice things about Canadian flours, so when one of the local stores started selling all-purpose Five Roses I was quite excited.  The flour was absolute junk though, it was extremely weak, gave slack dough and was nowhere near as good as store brand AP flour I usually use.  Good thing I only bought one bag.

jackie9999's picture

I mainly use unbleached bread flour and since Robin Hoods bread flour is bleached I had to look elsewhere. I get most of my flours from Bulk Barn, but if I'm near Clarington I stock up at Tyrone Mill, they sell their own milled flour and are famous for their apple cider donuts!

newenglanders2's picture

I too used to live in Canada (NB) and baked bread for years using Robin Hood Flour.  I made beautiful bread, never failed.  Then the last few years while living in the U.S., I have had very inconsistent bread results.  I use King Arther, a top rated flour.

I called the hot line today to get some input and mention my thoughts on this. (They really didn't know what the difference was.)

So here's what I think:  my bread recipes are all Canadian, and require 3 rise times.  They call for 2 initial rises, plus the 3rd in the bread pan. I did this for about 10 or 15 years without fail before I moved to the U.S.  Now, my bread is sour smelling or yeasty sometimes, or the rises just take way too long. (explains smell).

I also just realized that I used a bread maker for several years after moving here, until the last couple, when it died.  I had used the bread machine recipe, in the bread machine, and then later, just used the machine to mix and raise the dough (which would be 1 rise cycle). I then put the dough in the bread pans for the final rise and baked it (much better this way and you get 2 loaves!).  It always turned out fine, and used 2 rise cycles total.

This explains why my bread is now inconsistent, because I'm back to using my Canadian recipes and making it all by hand (these are 5 and 6 loaf recipes).  I'm getting very inconsistent results. (I must admit I now watch my water temp a lot more closely too - btw, I use Red Star yeast)

So, I can either go back to buying my flour in Canada on my trips home (I am going to talk to my mother about the flour too, she still lives in Canada), or try my recipe with only 2 rise times total, which I am trying today (or thirdly, try an American recipe, with the 2 rise times).  I guess the higher protein/gluten/type of wheat grown in Canada has something to do with it.  That's my best guess, anyway.  Glad to know I'm not the only one who noticed this! :0)

PS: Did your recipes call for 3 rise times too?

AlanTheBreadGuy's picture

Keep in mind, too, that old flour performs poorly (due to its exposure to the air).  Most bags will be stamped with a Julian calendar number indicating the date that the flour was milled.  The Julian calendar counts days, without the months.  For example, if the flour was milled on January 15, 2011 (Gregorian calendar), the code on the flour bag would be 1015 (the first digit is the year followed by day number 15).  If the flour was milled on February 6, 2011, the code on the bag of flour would be 1037.  This time of year, you would want to see that number rather high.  This may have something to do with the poor performing flour some of you have purchased (it is often reduced to sell quickly to unsuspecting bakers).
I also recently sat in on a class with Master Baker James MacGuire (friend of Jeffrey Hammelman, and mentioned in his book) and he told us that Canadian all purpose flour is the same as American bread flour, that it was unnecessary to use strong bakers flour in Canada to make good bread.  

He also told us that wheat kernals need to be soaked in water before they can be ground into flour.  Ideally, he said, wheat should be soaked for 35 days.  Very few mills soak their wheat for longer than 12-15 days (he noted that a miller at the Parrish & Heimbecker Mills - formerly New Life Mills - in Montreal gets away with soaking his for 24 days).  The shorter the soaking time, the poorer the quality of the milling and therefore the flour.

Happy baking!

newenglanders2's picture

seems this doesn't let you cancel a comment...deleted by author.

Ozzie's picture

It's not the recipe, it's the flour!  Back in the States, I also used King Arthur and other "artisan" flour but never I made such fine bread until I came to Canada.  Here in Montreal, I also tried Italian Pizza flour but the results were similar to what I used to get back in the States.  I also noticed that the Italian Pizza flour was as hard as the American flour and required way more water than the Robin Hood flour. 

As for the yeast, I use SAF yeast that I purchased 6 years ago from Williams-Sanoma!  I've been keeping it in the freezer all along and it's still quite strong and active.  I first bought this yeast when I started my bread baking adventure but as I got good at it, I started using my own starter and that's why the yeast has lasted this long.  When I got to Montreal, I started using it instead of my own starter because I don't want to commit to weekly bread making schedule.  I use only 1/4 teaspoon for 6 to 7 cups of flour and let it rise over night for maybe 9 or 10 hours.  Then I put the risen dough "undisturbed" (no punching or kneeding) in the fridge for another 7 or 8 hours before I pull it out to bake.  When I'm ready to bake, I form the dough and wait for another 30 to 45 minutes for another rise.  So technically, my bread only goes through 2 rises.

I don't know if the flour date would make any difference because I've bought the Robin Hood flour from many different sources and it's always given the same results. 

I'm heading back to the States tomorrow to take care of my dad for a few months and I'll be sure to schlep a bag of Robin Hood flour with me just to validate my hypothesis!  Who knows, it could be the Montreal environment that produces such fine bread!

FuJean's picture

I wanted to add my 2 cents in this even though it's an old thread. 

I live in Canada and bake with Canadian flour whether it's robin hood or no name etc.  But I do buy bread flour to make bread with.  And I do notice a difference especially with pizza dough.    I buy Canadian bread flour and I notice there is a better chewy texture to the dough than if I use AP flour. 

I have been experimenting with using half bread and half AP flour since bread flour is more expensive than AP but only when I bake bread.  I haven't mastered the chewy crust with soft bread so I cannot comment on which is better, but I have made pizza dough with both flours and it does taste better with Canadian bread flour.

All the comments on Canadian winter wheat and being better for bread...that I've heard before and did hear that US flour is generally a softer flour.  But if you're in Canada and can go hog wild on buying flour, try the canadian bread flour and NOTICE THE DIFFERENCE! I've like to hear from anyone who bakes bread well ...cause I'm still learning.

PaddyL's picture

I don't personally buy Robin Hood because it's too expensive, but I'll vouch for Canadian flour any day.

Ozzie's picture

Robin Hood too expensive?  I buy a 5lb bag (ok in Canadian terms, a 2.5kg bag) for $4.99 at Segal on St-Laurent, which is way cheaper than what I used to pay for bread flour at the bulk food groceries in the States. 

newenglanders2's picture

Wow.  That must be some expensive bulk food store.  I just bought King Arthur Bread Flour yesterday at my small (most expensive in area) local grocery store (here in CT) - a 5 lb bag for 4.99.  That's the bread flour.  The all purpose is slightly cheaper.  I thought that was expensive!

I do miss buying bigger bags of flour in Canada, though.  Here in CT, the only place I can buy a 25 lb. bag of flour is at Costco - and only one brand.  Seems people don't bake as much here? Probably regional...

sophiejean's picture

I've also heard some bakers say that Canadian flour is superior.  I've always used Dakota Maid flour milled in North Dakota from hard red spring wheat grown in ND.  Has anyone tried both flours?  I know I'd use Dakota Maid every time over King Arthur - and I've used both.  But maybe the Dakota Maid is just fresher, being a small, regional miller?

Miraliz's picture

i have used Dakota Maid when I can't buy Canadian Flour. It performs much the same, perhaps the same- I have never tried them side by side. Both Dakota Maid and any Canadian flour I've used have been superior to any other brands I have tried. It's possible that Dakota Maid is grown the same way Canadian flour typically is grown.

SKPrairieGirl's picture

We just bought a new breadmaker (with instructions we now know are for American breadmakers) and had total failure (we wondered why we have never had to purchase gluten or ascoribic acid before).  Now that we have visited the site linked to below we found out why we never had to.....Canadian flour doesn't need any additions re " A Canadian housewife would have to be pretty bored with her lot in life to experiment with cake or bread Flour." :)

"Canadian Flour

Canadian Flour is the first and still the greatest Canadian success story. Canadian wheat makes the finest Flour in the world, bar none. Despite everything that is said about bread vs cake vs pastry Flour, somehow magically Canadian all-purpose Flour basically handles all those tasks effortlessly. A Canadian housewife would have to be pretty bored with her lot in life to experiment with cake or bread Flour -- if you say Flour in Canada, it means all-purpose, end of story. Here apparently is the breakdown of Canadian all-purpose Flour: 73.0% carbohydrates; 13.0% protein; 14.0% moisture (including 1.0% fats.) The cake and pastry Flour reasoning would say that the protein content is too high, so there must be some other factor involves which makes it truly "all-purpose." The better Flours on British grocery shelves proudly advertise that they are made from Canadian wheat. "Buy French" movements in France have been trying to persuade French bread makers to switch from Canadian to French Flour, but the bakers haven't budged."

(Copyright 2012 All rights reserved and enforced.) Read more of this snippet here :


AlanTheBreadGuy's picture

Wow!  What century was that written in?  "A Canadian housewife would have to be pretty bored with her lot in life to experiment with cake or bread Flour..."  Wrong for so many reasons.

SKPrairieGirl's picture

I believe it means adding items like gluten or ascoribic acid to the all purpose flour that is sold here.


of course it could have stated "a Canadian home baker* rather than narrowing it to a particular sex (politically correct flavour of the day and all).

Ozzie's picture

As I mentioned back in my last post, I was heading to California to take care of my dad and I was determined to take some all purpose Robin Hood flour with me to see if the "environment" made a difference.

Well, I'm happy to report that it WASN'T the environment and I am still getting puffy, light, and fabulous bread with the Robin Hood flour here in Cali.  I use it to make Pizzeta in a 10" cast iron pan and my Pizzeta exhibits the exact same characteristics that I noticed in Montreal: crunchy and crispy on the outside with a soft and well risen crumb on the inside.  Using the American flour, I could never get my pizzeta to stay crispy past the 1st 5 minutes after you pull it off the pan.  By the time it was cool enough to bite into, it had lost its crispyness on the crust.

This never happens when I use the all-purpose Robin Hood flour.  Alas, I'm happy to report the result of my "scientific" experiment!  It's not the environment, it's the flour itself.  Incidentally, I used the exact same batch of SAF yeast that I usually use in Montreal.


alec984's picture

Hello there! 

I wanna give you some tips about which kind of flour use for cooking when you want bake pizza, bread, and some other special kind of pastry (e.g. brioches, panbrioche) but fist of all i wanna apoligize with all for my english... i'm still learnig it!

Canadian flour, also knows as "Manitoba flour" is the strongest kind of flour that is possible to find: strong means that it contains a more proteins that the all porpouse one and last but not least absorbs more water (up to the 85-90%) respect to the regular type. That means the Manitoba flour is used for food where long time to rise are required.

Hereafter a sample of Canadian flour sell in my country:,r:29,s:0,i:159

Thus is suitable (i mean RECOMMENDED) for pizza and panbrioches: the crisp will be more crunchy an lighter to digest because less yeast is used than to the traditional recipes that use general porpouse flour. I want to give my recipe for pizza:

1Kg of flour (800gr of Canadian flour and 200gr of general flour)

600gr of water (tepid water)

12-15 gr of fresh yeast 

half teaspoon of sugar 

3-4 tablespoon of extravirgin olive oil or olive oil

Salt?? as less as possible (generally a pinch) to add after mixing

This recipe requires at least 4 hours for to grow up. Longer time of lievitation are possible (no longer tha 24hour) but it's necessar to keep the fresh crisp covered in a bin and storede in the fridge.

PS This recipe is used for making the real Italian pizza: is a professional recipe used in the "Pizzeria" .


I_love2nurse's picture

I know that this subject was discussed a few years ago but I would like to put my 2 cents in: I have been living in the US for the past 3 years as have many other Canadian military wives before me. We all use Robin Hood flour. There is always someone driving back to Ontario from Virginia and we all bring back Robin Hood flour with us back to the the US. I gave my American friend 3 cups of Robin Hood flour and she loved it. Not sure why it's best, but everyone says that it gives better results to pie dough, bread, muffins, pizza dough etc. I'm going back to Canada for a visit this June. Anyone want some good Canadian flour. P.S. I live in Norfolk, VA! Happy baking!

thilesnancy's picture

I am a little late finding this post buy I am also in Norfolk. Never been to Canada but I hear Robin Hood and Canada is the best flour you can buy. Shipping is 17.00 so just curious as to if you still live here and if we could get some flour?



papasmurf2525's picture

Hi there.  I am new to this forum.   I have to agree that Canadian flour tends to be better the US flour because of the use of Durum wheat.   Robin Hood flour is good, but I have found that the No Name flour to be just as good or better.

The biggest difference you will find when using most any kind of flour is age.  If you can buy your flour, and store it in a cool, dry spot for 6 - 8 months, (up to a year), the flour will be better to work with.

You can go to some Hutterite colonies and actually purchased fresh ground flour.  What a difference.

On a side note, I have work as a cook in bush camps in Northern Canada, and as a flour extender, I have had to use Cattail pollen.  Baking bread with this sucks, but it is okay for stuff like pancakes

tekwarp's picture

I know I am probably two years too late in posting an answer, but it wasn't until recently that I started baking bread.

From what I have read, the input here is mostly about whether Canadian flour is better or not than American and quality standards.

Although quality standards are different, the answer is much simpler.

Most Canadian flour comes form what is called "Winter wheat". Winter wheat is a type of wheat planted from September to December and it sprouts right before freezing occurs and then it becomes dormant (hibernates if you will) until the soil warms in the spring. It is ready to be harvested by early July.

American flour for for the most part comes from "Spring wheat" planted in April to May. It makes a continuous growth and is harvested in August to early September.

Hard or winter wheat has a higher gluten protein content than other wheat. They are used to make flour for yeast breads, or are blended with soft spring wheat to make the all-purpose flour used in a wide variety of baked products. Soft wheat is used for specialty or cake flour. Durum, the hardest wheat, is primarily used for making pasta. Almost all durum wheat grown in North America is spring-planted.


Canadian flour = Winter wheat = high gluten content = high protein. Since gluten is a combination of the natural proteins found in wheat, and to much a lesser extent, in rye and barley, gluten molecules are activated when flour is moistened and then either kneaded or mixed. When this happens, the "glutens" literally stretch out. Then, the gases produced by yeast or another leavening agent inflate these gluten molecules like little balloons, which is what permits dough to rise. Finally, when the dough is baked, the gluten hardens, giving the bread its structure.This translates into a much fluffier and lighter bread.

Hope this helps.

jwwbrennan's picture

We buy a variety of locally-grown organic wheat from Speerville Flour Mill ( in New Brunswick, Canada. The selection includes soft winter, hard spring, Acadian, red fife, spelt and Kamut available as unbleached (85% whole wheat), whole wheat and kernels which we grind according to use. Print recipes, usually from the U.S., have to be modified but the results are consistently good for everything from pasta and pizza to miche. We mix Kamut and unbleached for pasta. The most pleasantly surprising results are from home-ground soft winter wheat in cakes and pastries. Anyone buying flour in the area might find the website of interest.

domi8262's picture

I have a friend who told me that American flours all have Barley flours in there flours and Canadian flours is for the basic bread flour made of 100% wheat flours only. She told me the barley make the flour heavier and she thing that's why American flour as a different result than Canadian flour. That could be one of the reason?


doughooker's picture

Malted barley flour is added to bring the falling number into spec. The falling number is a gauge of the activity of an enzyme called amylase.

There are U.S. whole-wheat flours that don't contain m.b.f.

domi8262's picture

I'm personally not and expert and pretty new to bread making, I'm interest in all the comment from that forum. I thing that forum is good will help my knowledge. :)

estherc's picture

This is what I got with 80 % Canadian Western Family organic unbleached AP and 20% artisan whole wheat red fife. I am pretty consistent when in the US using Shepherd's Grain or Bob's with good results. But this is the best looking batch I've ever done. Earlier this week did another batch almost this good. I live in Oregon and spend a few months every winter in BC.

EinD's picture

I have an entire extended family who live in Canada 6 month a year and 6 months in the US.  They all complain about american flour and say that it doesn't perform in the same way.  My one aunt actually takes a motorhome down and brings 20lb bags of flour for all her Canadian friends.  They all say that nothing rises the same or finishes in cakes either.  Most Canadians use all purpose flour for everything and as you have found it is pretty failsafe.  They believe, and this is definitely not scientific, that the high gluten level of our hard wheat makes the difference.  We grow a very different wheat due to the short growing season and it has to be hardy.  No idea if this helps but I understand your frustration.


Breadismymiddlename's picture

I've been baking bread for 45+ years, and I've lived in the US the whole time.  For the last 20 years have used Canadian all purpose flour exclusively, my Aunt in BC would get it to me.  Now she is in her 80s, and I need to buy something closer to the San Francisco Bay Area....ANY suggestions?  Will drive a ways, will go to any restaurant supply...or Costco or wherever...just tell me - please.  Thanks so much.


Danni3ll3's picture

that was used in the baking class I took this past weekend. The huge downfall is that it is not cheap but it made super tasty bread. I think it comes from your area so give it a try. 

TomK's picture

Lots of the artisanal bakers in the Bay Area get their flours from Central Milling, their distributor is Keith Giusto Baking Supply in Petaluma. Same family, different company, long story. I was just there last week, picked up lots of flour. Highly recommended.


MichaelLily's picture

Tartine is using Central Milling these days, and they seem to be liking it.

kendalm's picture

I've used all sorts of flours but never canadian. From my experience French flour comes together so fast and so smooth and delicate whereas ka flour for example requires at least twice the effort and the final glutenized dough is rubbery and tough. It tends to stretch as opposed to burst. I would venture to guess that Canada and her close ties to French culture has a lot to do with it.

Also having visited Montreal several times there are bakeries their that do bread just like you'd find in France.  There a one in plateau that is just amazing monsieur pinchot - incredible ! 

estherc's picture

I spend the winter at 3,400 ft in British Columbia. I was getting great results with Western Family Organic AP Canadian flour. I brought a bag home with me to see if I got the same results here. Looks like the answer is no. I think some of the great oven spring I was getting was from the altitude and slightly reduced air pressure. My loaves are still respectable but not the most gorgeous thing I've ever seen. In Canada they were a 10, this morning's bake was about a 7. 

HMSHardtack's picture

New bread maker in Toronto, Ontario and very happy with western milled Rogers flour, now available at my local Freshco grocery outlet.

SK grain farmer's picture
SK grain farmer

I believe that Canadian Western Red Spring wheat makes the best bread flour. Red spring wheat from the Dakotas is likely very similar. There are many varieties of wheat in Canada and the USA. Hard Red Spring, Red Spring, Hard Red Winter, Hard White Spring, Soft White Spring, White Spring, Durum, etc. Each variety has different qualities for different purposes. The growing season can also affect quality from year to year. See the following link for the Canadian Grain Commission for more detail.