September 12, 2017 - 10:34am
Anyone use Shepherd's Grain whole wheat flour?
Has anyone used this flour? http://www.shepherdsgrain.com/home/our-products/ If so, could you share your experiences?
I do a lot of sourdough baking using their low gluten/APF flour, and I'm quite happy with it. I'd like to start incorporating more whole wheat flour into my breads, and I want to continue to support this local company (I'm in Portland), but their whole wheat only comes in 50# bags. That's quite a commitment for a flour I've not used before.
I'm still new to baking, so I don't know many specific questions to ask. I'd of course like to get thoughts on flavor, crust, crumb, etc when using this flour. I'll likely experiment with proportions of WW to APF.
Thanks in advance for your replies!
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Whole grain flours go stale/rancid much quicker than white flour because of the natural oil content from the germ. Be careful buying so much whole wheat flour unless you can use it quickly or at least store it under refrigeration.
Turns out it's not an issue after all. They're starting to distribute their whole wheat flour via retail. In fact, their rep was nice enough to deliver a 5# bag to me today so that I could test it out. Now, if I like it and if any of my local markets decide to carry it, I won't have to worry about storing a 50# bag in the freezer (impossible for me) or finding another local home baker (or two) with whom to split it.