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 part Appalachian White (hard white wheat) to 1 part Warthog (hard red wheat). Both grown in NC on certified organic acreage. This a thrisy flour high protein (13.5%) flour that produces a lovely loaf at 100% hydration (and/or a 48hour final ferment). Enjoy!

Storing our flour