The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tastiest flours

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Mark Sealey's picture
Mark Sealey

Tastiest flours

As I know many of us here do, I have tended to buy only KAF and Bob's Red Mill flour for bread-making. I'm perfectly happy with them too :-)

But I wonder if I'm missing something: does anyone have any recommendations, please, for even 'better' (= tastier, more suited to artisan recipes) organic/non-GMO etc bread flour?

Available online.

TIA!

Wheat Rules's picture
Wheat Rules

I have tried KA flour, I've ordered artisan flour from Keith Giusto bakery supplies (what Tartine in SF uses) and I've also ordered Natural White from Wheat Montana Farms. They all work well, but I get the best results with the Wheat Montana Flour. I make artisan style bread and often combine the white with whole grains.  I feel that the flavor and texture of the breads made with WM is superior. 

Mark Sealey's picture
Mark Sealey

Thanks, Wheat Rules!

It seems as though Keith Giusto has now become Central Milling.

And that Wheat Montana is here.

I'll give them a try!

little lemon loaf's picture
little lemon loaf

I have not tried them yet, but there are a number of cool grain flours listed in the Tartine No. 3 book.  I am sure they would be good for whatever kind of bread you're making.

Bob's seems to have most of them as well. I found these on Amazon:

Spelt Flour
Kamut Flour
Corn Flour
Brown Rice Flour
Millet Flour
Quinoa Flour
Dark Rye Flour
Oat Flour
10 Grain Flour
Amaranth Flour
Pumpernickel Rye Meal
Flaxseed Meal

I found a store on Amazon called Vitacost that sells just one package of Bob's Red Mill products, just in case you don't want a case.

I just made a multi grain bread with a soaker of seeds and things with 10% flaxseed meal.  It was tasty and had an interesting color.

Mark Sealey's picture
Mark Sealey

Thanks, little lemon loaf, for that list of Bob's.

You make me want to get Tartine #3, which I've resisted doing until now :-)

Worth it?

little lemon loaf's picture
little lemon loaf

I am waiting for my starter.  I will have to try out the basic recipe to know if I like the bread, but if you do like Tartine bread, it has a ton of varieties of the country loaf.  I am also interested in the baguette that has a bit of corn flour in it.  He describes it as smelling like popcorn when it comes out of the oven.  

I got the E-book to justify the price.

Mark Sealey's picture
Mark Sealey

Thanks, little lemon loaf; I'll get it :-)

little lemon loaf's picture
little lemon loaf

I also found that my local whole foods has bulk flours:

Spelt
Whole Wheat
Amaranth (whole grain, not a flour)
Corn Flour 
and Brown Rice Flour

dabrownman's picture
dabrownman

the other Robertson works, and sell better too, since it is all about Whole Grains. For me, breads with whole grains just taste better, are more healthy and have better GI for us diabetics than white breads do.  The variety of flavors, sour and texture is just exponential compared to white flour breads.  Chad will have to do a whole grain bread book #4 (2 equal his 2 white ones) that concentrates on all the many and various add ins for scalds, whole grains, sprouts, nuts, seeds, cheeses, herbs and fruits that can go into the crumb and onto the crust:-)

Mark Sealey's picture
Mark Sealey

Thanks, dabrownman; I did order it. Some reviews on Amazon suggest it could have done with a final pass by the sub editor… mistakes. Others that the weights were off compared with volumes. (Of course I prefer weights.) Shall see!

Wholeheartedly agree about the supremacy of whole grains.

And Elliot at Central Milling (pdf) said that they do fill online orders… the site will apparently have online ordering via a form soon.

dabrownman's picture
dabrownman

baking cooking books to to bypass all the errata required for the first edition:-)

Nothing beats the taste of fresh,  home milled whole grains,  The ones that come in bags are not at all the same .

Happy baking

Mark Sealey's picture
Mark Sealey

It's a pity they're not like software, where you can just download the next version.

tchism's picture
tchism

Besides KAF I also like Wheat Montana's Prairie Gold.  I keep one whole wheat starter fed with it and the other with KA unbleached AP.

If you want a treat and don't mind more for shipping than the flour itself, you might like to try stoneground flour from Callington Mill In Oatlands, Tasmania Australia. They have a wonderful bread flour and spelt flour as well as whole wheat and whole spelt flours. 

Mark Sealey's picture
Mark Sealey

as here? Thanks :-)

+1 endorsement for Wheat Montana noted.

tchism's picture
tchism

Yes Mark, that's the place. Great flour.

Mark Sealey's picture
Mark Sealey

Thanks, tchism; I'll gladly pay for extra shipping if what they (grow and?) mill really is so good.

Does it take much long to deliver than mainland USA?

Customs restrictions… food substances into - in my case - California?

 

tchism's picture
tchism

I'm in N. California, it took about a week and a half for the order to make it here. Their flour has won awards in Australia.

 

Mark Sealey's picture
Mark Sealey

Thanks! Very helpful.

When arriving back here from Europe, I know we're not allowed to 'import' foodstuffs (or soil etc!)

Such a restriction does not apply for this?

tchism's picture
tchism

I didn't have any problem other than postage! 

This is a link to the mill. 

http://callingtonmill.com.au

Mark Sealey's picture
Mark Sealey

Thanks!