We came up short on this year’s crop of Appalachian White wheat. This is farming. One field was unusable due to sprout damage (too much rain around harvest time); another received not enough rain early in the season resulting in a lean harvest. BUT we are baker millers so we blend and bake test until we land on something we like. This is what we came up with: 1 parts 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. This is a thirsty flour, btw. Enjoy!

Storing our flour