This is farming: Rye* got into our Appalachian White field. This is what we came up with: 1 part Appalachian White (hard white wheat) : 1 part Warthog (hard red wheat), sifted to a high extraction (~85%). Both grains are grown in NC on certified organic acreage with ~ 5% rye in the mix.

*Why the rye in the field you ask? Farmers have been planting rye as a cover crop for carbon sequestration (Rye has more biomass than any other small grain, so it is really good for the planet.) The problem— rye is also landing in our wheat fields… BUT this is what the planet needs.. and as bakers we can lean into this.. this is our climate resistance .. engaging with flours that are better for the planet than pure monoculture… And we love this flour .

The Warthog is 13% protein, grown on certified organic acreage in Manson, NC; the Appalachian White has 12.1 % protein, grown on certified organic acreage in Wake Forest, NC.

Storing our flour