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Joel F

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Weisenberger Mill still grinding out flour, cornmeal, pizza

by Joel F » Wed Aug 19, 2015 12:14 pm

Weisenberger Mill doesn't seem to be a secret here on the forum, but this is a nice overview for anyone who hasn't seen a similar profile. Their products are often on the shelves of local supermarkets too:

After 150 years, Weisenberger Mill still grinding out flour, cornmeal, pizza crust and more

http://www.kentucky.com/2015/08/18/3993 ... -mill.html
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Robin Garr

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Re: Weisenberger Mill still grinding out flour, cornmeal, pi

by Robin Garr » Wed Aug 19, 2015 2:15 pm

Great family business! We always have their grits and bread flour around. The flour replaced King Arthur for me, and that's saying a lot.
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Joel F

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Re: Weisenberger Mill still grinding out flour, cornmeal, pi

by Joel F » Wed Aug 19, 2015 10:12 pm

"The flour and cornmeal will always be our mainstays. Our flour is maybe a little different — it's soft red winter wheat, makes a biscuit that's really light and fluffy, good for cakes and pastries, with a lower gluten and protein content," he said. "It's different from Midwestern-grown wheat that is used for bread."
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Robin Garr

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Re: Weisenberger Mill still grinding out flour, cornmeal, pi

by Robin Garr » Thu Aug 20, 2015 8:31 am

Joel F wrote:"The flour and cornmeal will always be our mainstays. Our flour is maybe a little different — it's soft red winter wheat, makes a biscuit that's really light and fluffy, good for cakes and pastries, with a lower gluten and protein content," he said. "It's different from Midwestern-grown wheat that is used for bread."

Hmm ... we got a bag at Lotsa Pasta that was explicitly labeled "bread flour," and it made a great baguette. A special run? Dunno ...
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Bill P

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Re: Weisenberger Mill still grinding out flour, cornmeal, pi

by Bill P » Sun Aug 30, 2015 7:17 am

Robin Garr wrote:
Joel F wrote:"The flour and cornmeal will always be our mainstays. Our flour is maybe a little different — it's soft red winter wheat, makes a biscuit that's really light and fluffy, good for cakes and pastries, with a lower gluten and protein content," he said. "It's different from Midwestern-grown wheat that is used for bread."

Hmm ... we got a bag at Lotsa Pasta that was explicitly labeled "bread flour," and it made a great baguette. A special run? Dunno ...


We were "horsing" around over in Woodford County last week and stopped in to the mill and picked up a few items. They indeed do offer 7 different flours including 4 varieties of "bread flours" (White unbleached. White unbleached high gluten, Whole wheat fine, whole wheat course).
I had hoped the mill offered tours and/or maybe a little retail store ala Penzey's. It was rather disappointing in that it was simply an 8x8 office in front of the mill where you told the guy what you wanted and he fetched it for you.

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