The Modern Formula is the best formula for new bakers. You will enjoy this formula’s predictability and overall loaf performance, it is a winner. The Modern uses instant yeast for leavening, which is more active than a natural levain starter (sourdough).
California bakers have several options for their flour selection. Baking qualities vary by type of flour, because of this, we provide you with a few formula options specific to your choice of flour.
T110 – High Extraction Flour
We highly recommend this formula/recipe which uses 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 grain. Unlike our other bread formulas, which use a blend of Whole Grain and High Extraction, this flour is automatically a highly nutritious blend and you only need the one type of flour. Easy peasy!
You can purchase this professional grade flour at a Central Milling outlet store or order by mail. Learn more about this flour here.
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? We’re focused on nutrition with this Sandwich loaf. The Organic Bread Flour is more sifted and doesn’t contain the “whole grainess” we want for our nutritious sandwich loaf. So we use less of that flour and lean into the whole wheat flour a bit more. The result is a delicious loaf that you can be proud of that maintains our nutrition goals. We think you will enjoy this loaf.
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