Supermarket flour works. The starters wake up on it and the first loaf comes out fine. Then you bake with flour that was milled last month from a wheat variety planted in the 1800s, and you taste the difference in the crust before you’ve swallowed.
This is a dozen loaves’ worth, in the four flours the Welcome Guide and the seven starter pages keep mentioning. The bread flour is the base for everything. The whole wheat goes in at ten to thirty percent for a brighter tang. The rye is for Greta’s Heart and the spelt for Daughter of the Nile, both of which the compare table says want it.
What arrives
- 5 lb sifted heritage hard red winter wheat bread flour
- 2.5 lb whole wheat flour
- 2.5 lb rye flour
- 2.5 lb spelt flour
- A flour card: which starter likes which bag, and the hydration to start at
Good to know
Ships separately from your starter, by parcel with tracking. Shipping is included. Stone-milled flour keeps its germ, so store it cool, or in the freezer for anything past a month.
[UNVERIFIED: mill and varieties. Spec mirrors a Texas mill’s 12.5 lb organic bread-flour bundle at $48 retail (heritage Rouge de Bordeaux, whole wheat, rye, plus a fourth flour); at $64.95 shipping included the margin depends on wholesale and a 13 lb parcel. Allergens: contains wheat, rye and spelt. Perry to confirm supplier, organic claim and Texas-grown claim before any of it is written into copy.]
