Organic 100% Whole Wheat Flour – 25 lb. bag

The CENTRAL MILLING 100% Organic Artisan Bread Flour is a fantastic product that has become a staple in my baking routine. This 25 lbs bag of old-world heritage flour is truly remarkable, and I use it exclusively for my organic starter and sourdough breads.The quality of this flour is evident from the moment you open the bag. It has a fine, consistent texture and a pleasant aroma that speaks to its organic origins. My sourdough starter thrives on this flour, becoming more active and vibrant with each feeding. The resulting bread has a beautiful rise, a perfect crust, and a rich, complex flavor that is simply unmatched.One of the things I appreciate most about this flour is its versatility. It performs wonderfully in a variety of recipes, whether I'm making a simple loaf or experimenting with more complex sourdough creations. The heritage grains used in this flour bring a depth of flavor and nutritional value that sets it apart from other flours.Overall, I highly recommend CENTRAL MILLING 100% Organic Artisan Bread Flour for anyone serious about baking high-quality, organic bread. It’s a worthwhile investment that delivers exceptional results every time. Five stars!

The organic rye is excellent but if you are making bread, you have to get it right to have it rise satisfactorily. Plenty of Vital wheat gluten, use Apple cider vinegar and enough yeast. Give it plenty of time to rise before popping into the oven

Like many others, I started making sourdough bread during the Covid-19 pandemic. I have used a lot of flours in the past five years - flour from the major conglomerate manufacturers, flour from smaller worker owned mills and even flour from artisian mills. This is the BEST flour I have ever used! The dough it forms is a dream to work with.

This product came as expected. I have been trying all sort of flours for home made bread. I also have been using this flour for other baking needs such as cookies. This flour make soft pillowy smooth cookies and bread. I am going to try for Artisan Crust next time. Clean taste and pic was with quick acting yeast. No starter so tasted clean. I will buy again.

I have been baking bread every few days for years, and the flour shortage from Covid has forced me to look beyond King Arthur for my flour. My typical sandwich loaf and dinner rolls are 60% white whole wheat and 40% high gluten bread flour. I bake nice, lofted loaves with the slightly nutty taste of whole grain. But alas, neither flour has been available for weeks.I decided to try Central Milling's Type 80 flour out of desperation and couldn't have been more pleased. It produces a loaf that resembles a 50/50 mix. With its high gluten content, it produces a nicely risen loaf and the taste/mouth feel is excellent.The 25 lb. bag arrived in perfect condition and the flour was clean and perfect. No bugs, dirt, etc. Just light, fluffy, lovely flour.If you are looking for pure white bread or pure whole grain, this is not the flour for you. if you like a mix like I do, give it a try. Search "Type 80 flour" to learn how it is different. I'll be buying more.

I bake sourdough bread primarily and rye bread. When making a "light" rye I like to use a mix of bread flour and rye. I have used King Arthur brand for years and it is a good product. But I found this and wanted to give it a try. I liked it so much I bought a second bag! (I bake bread weekly.) With the $10 off coupon that was great on this second bag I got. The flour itself produces a good quality, great tasting loaf of bread. The flour is fresh and the bags I received have a substantial shelf life into 2022. Stored properly it will keep well. You can bag it up and store in the freezer or if you have a cool, dark storage area, that works well too. The first bag I got the bag was within another huge plastic bag which was great. The second bag was not packaged that way, but no rips, tears or punctures in the bag. It's very thick paper, multiple layers, very sturdy. I highly recommend this product.

It is really good flour just be aware of the ash content. It's .80 so very close to whole wheat flour. Nothing wrong with that but you have to keep it in mind when baking with it. Both protein and ash content in flour influence not only fermentation but also rise and consistency of the finished product. I would recommend getting their other types lower in ash directly from their website. Their Organic High Mountain has a lower ash content and allows for more versatility when baking.

Really great quality flour. It smells incredible right out of the bag and the difference in the taste of baked goods is really noticeable. It is very thirsty though and most recipes require a significant addition of liquid to get the right consistency.