Finnriver Pastry Flour, Soft White Wheat
Protein 8-9%
Our organic Pastry Flour is lightly sifted and stone-milled, preserving more healthy oils and fiber than a commodity white flour. Bright and flavorful with melt-in-your-mouth smoothness. For this pastry blend, we use a seasonal rotation of ‘soft red’ and ‘soft white’ wheat flours. One variety we like to grow is called Early Sunrise, a heritage grain brought to Washington by Russian farmer immigrants in the 1890’s-- like Keith’s great-grandparents who immigrated from the Volga River around that time. We also grow a modern spring wheat called JD Club released by WSU.
Enjoy this Pastry Flour for baking cakes, croissants, biscuits, flat bread, pie crusts, muffins, scones and galettes.
Protein 8-9%
Our organic Pastry Flour is lightly sifted and stone-milled, preserving more healthy oils and fiber than a commodity white flour. Bright and flavorful with melt-in-your-mouth smoothness. For this pastry blend, we use a seasonal rotation of ‘soft red’ and ‘soft white’ wheat flours. One variety we like to grow is called Early Sunrise, a heritage grain brought to Washington by Russian farmer immigrants in the 1890’s-- like Keith’s great-grandparents who immigrated from the Volga River around that time. We also grow a modern spring wheat called JD Club released by WSU.
Enjoy this Pastry Flour for baking cakes, croissants, biscuits, flat bread, pie crusts, muffins, scones and galettes.
Protein 8-9%
Our organic Pastry Flour is lightly sifted and stone-milled, preserving more healthy oils and fiber than a commodity white flour. Bright and flavorful with melt-in-your-mouth smoothness. For this pastry blend, we use a seasonal rotation of ‘soft red’ and ‘soft white’ wheat flours. One variety we like to grow is called Early Sunrise, a heritage grain brought to Washington by Russian farmer immigrants in the 1890’s-- like Keith’s great-grandparents who immigrated from the Volga River around that time. We also grow a modern spring wheat called JD Club released by WSU.
Enjoy this Pastry Flour for baking cakes, croissants, biscuits, flat bread, pie crusts, muffins, scones and galettes.