We are on a roll! Yes, another happy accident in the mill room… but a really good one. We have a limited run of a 50/50 blend of Maverick Spelt and Appalachian White Wheat, finely cold-stone milled as a whole grain flour. This blend is a lovely, high-protein flour which produces a tender crumb. The dough feels quite extensible but develops strength with a series of stretch + folds, resulting in a beautiful bread with a pretty pretty white (+ tender) crumb ( neither grain contains much tannins, so you have this lovely light hue to the crumb). This really is a special blend.

Storing our flour