Stone Ground All- Purpose Flour

Made with Butte Creek Mill's stone-ground hard red spring wheat and stone-ground soft white (pastry flour).   This flour is blended with 80% hard red and 20% pastry flour. 

Influence of 80% Hard Red Wheat	Influence of 20% Soft White Wheat
Crumb	Provides a strong, elastic gluten structure, allowing the bread to rise well and hold its shape.	It adds tenderness to the crumb, counteracting some of the density by using 100% whole hard red wheat.
Flavor	Contributes a robust, nutty, and distinctly "wheaty" flavor.	Offers a milder flavor that helps to balance the more intense notes of the hard red wheat.
Texture	Creates a chewy texture with a hearty crust.	It results in a lighter texture than an all-hard red flour, making it less dense.
Aesthetics	Gives the final product a darker, more reddish-brown, whole-wheat appearance.	Has a negligible effect on the final color but contributes to the tender mouthfeel.