Heritage wheat

The flour

Heritage wheat is what bread tasted like before the modern roller mill flattened it. Red fife and turkey red carry protein, mineral, and a smell you remember from a bakery you've never been to.

How we mill it

grain     red fife, turkey red (whole)
stone     1,100 mm burr, dresser cut
rpm       40 — the stones stay cold
extract   85%, a little bran kept in
age       rested 48h before it ships

Why it matters

High protein means a strong, elastic dough that holds a big open crumb. The flavor does the rest.