Hard Red Spring Flour (Bread Flour)


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Description: Imagining making a beautiful loaf of sourdough bread, epic homemade pizza crust and pull-apart buttery dinner rolls. You can enjoy it all with our freshly milled, stoneground Hard Red Spring flour. 
Hard Red Spring is highly regarded due it's high gluten content. It's best suited for making baked goods that need strong gluten development or rising ability. Use it for breads and pizza dough.
Hard Red Spring can also be mixed with lighter gluten flours such as Soft White or Rye to add more gluten content to your recipe.

Details: A 1 lb bag of flour is enough to make 1 loaf of bread. 


About Our Freshly Milled, Stone Ground Flours

Our flour begins its journey as wheat which is grown on local organic grain farms. We source all of our grain from Treasure Life in Creston Valley and Fieldstone Organics in Armstrong.

To create our flour we use our artisan stoneground miller which was hand-built in Austria. It uses rotating stones to gently grind the wheat berries into a fine unsifted flour. Stoneground is the preferred flour of artisan bakers because the stone doesn't get hot while grinding. Industrial steel mills on the other hand can get very hot which cooks the flour, destroying nutrients and altering the flavour. 

Since our flour is milled fresh by us, it still contain the bran and germ. The bran and germ contain beneficial oils which gives bread it's wonderful flavour and aroma, as well as the vitamins and minerals that make bread nutritious. 

How Long Will It Last?

Freshly milled flour will only last about 2 weeks before you start to notice a difference in the quality and flavour. Flour is perishable so the fresher it is the better it'll taste. This is why we mill to order. We want to give you the freshest flour possible so that your baking will truly impress.

Surprise yourself and amaze your friends and family with the highest quality, most delicious and most nutritious baked goods imaginable! 

Happy baking!