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.