All-purpose flour

As excited as we are about freshly milled whole-grain (FMWG) flours, our standard organic all-purpose wheat flour comes to us from Bay State Milling in Platteville, Colorado, a medium-size milling company in today’s commercial milling world with an ethos similar to ours. We had a chance to visit Bay State Milling when we made the switch to this flour in 2018. Even though the flour is a blend of various wheats to achieve the consistency needed for bakeries like ours, it is made primarily from wheat grown on Ray Freeburg’s farm in Pine Bluffs, Wyoming, a generations-old family farm that values and practices organic regenerative farming. All-purpose flours have a protein content between 10% and 12%, and ours has a mid-range protein content—about 11%, for the scientifically inclined bakers out there. That’s a high-enough amount of protein for giving great structure to breads, but also a low-enough amount to still make for soft and tender pastries. Our all-purpose flour is available in our Bakeshop and from Zingerman’s Mail Order; it’s a high-quality, all-purpose flour you can feel good about!