What is the difference in taste between difference flours?
Using different flour can change the texture, the rise based on the gluten content and the taste of the bread. All freshly milled flours are grown on organic, non-gmo acreage and milled on a cold stone by Carolina Ground in Henderson NC. The grains retain all of it's moisture and oil thus making it a more nutrient dense and less processed and easier on the belly to digest.
Spelt
Type: Maverick, Origin: Halifax, PA
Spelt produces a nutty and tender bread with high extensibility that gives it a moderate and moist chew, beautiful holey interior and a significant crust. One of my favorites!
Appalacian Dirty Blonde
Type: Appalacian Hard White & Warthog Hard Red, Origin: Bunn, NC, Manson NC
Dirty Blonde is one of my favorites to use for just about everything. It has a buttery and nutty profile and craves a lot of moisture so the end result is a very flavorful and moist product. This type of flour is very versatile and is a good option for those who like whole wheat products.
Rye
Type: Wren's Abruzzi Rye, Origin: Eagle Springs, NC
Rye flour adds a kick to anything you add it to. It gives the product an added flavor profile and intensity. This is added in some loaves to enhance flavor.
Whole Wheat
Type: Nueast Hard Red Winter Wheat, Origin: Faison NC
Strong and bold this whole wheat has a complex flavor profile that provides a nutty, wheaty tasting loaf. This is usually added to most loaves to provide a nutty backdrop.
85 Bread Flour
Type: Nueast Hard Red Winter Wheat, Origin: Faison, NC
An all around strong whole wheat bread flour that is bold but with added loft making it less "whole grainy" tasting.
75 Bread Flour
Type: Nueast Hard Red Winter Wheat, Origin: Faison, NC
This is the most refined of the bread flours on this list making it desirable for more of the classic sourdough or "lighter" tasting loaves.
King Arthur Bread Flour
Type: Hard Red Wheat, Origin: North & South Dakota, Colorado, Kansas and more
This is flour from your local grocery store and is used in the classic sourdough (for now) until I can source a similar flour that is regionally grown and milled.
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