The Classic Formula uses a combination of natural sourdough starter for flavor and commercial yeast for reliable performance. Use this formula if you have an existing active sourdough starter but want to add a pixie dust of instant yeast as leavening “insurance”. This formula gives you both great flavor and beautiful loft.
California bakers have options for their flour selection. Dough development and baking properties often vary by the type of flour you use. The following tested combinations work beautifully.
Central Milling T110 – High Extraction Flour
Our favorite California flour option is Central Milling’s Organic High Extraction T110 Flour. This is a delicious, nutritious, and in all ways, terrific bread flour produced from organically grown California and Utah wheat. T110 Flour, refers to an ash value, and indicates a high percentage of whole graininess. Our original formulas are an equal blend of Whole Grain and High Extraction flour; however, the T110 is automatically a more nutritious flour and can be used on its own.
You can purchase this professional bakery flour at a Central Milling outlet store or order by mail.
King Arthur Flour
We prefer supporting local, regional farmers and millers but sometimes it just isn’t practical. In those situations selecting an organic bread flour that we can get at the local store provides a suitable alternative.
King Arthur Flour is produced by a company that has a stellar reputation for producing excellent products. You use two different flours in a 65/35 ratio. 65% Organic Whole Wheat Bread Flour and 35% Organic Bread Flour.
Why the blend? We’re focused on nutrition with our Sandwich loaf. All-purpose organic bread flour is more sifted and doesn’t contain the “whole graininess” we want for our nutritious sandwich loaf. So we use less of that flour and more of whole wheat flour. The result: a delicious loaf that maintains our nutrition goals and that you can be proud of. You will enjoy this loaf.
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