The Purist Formula uses a natural sourdough starter for leavening. This formula is best for our most experienced bakers. It has been optimized to reduce any sour notes, but your own efforts may still contribute some natural sourness.
Idaho 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 Hillside Grain’s Organic High Extraction T110 Flour. This is a delicious, nutritious, and in all ways, terrific bread flour produced from organically grown Idaho wheat and milled in Bellevue, Idaho. 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 flours, Hillside Grain is automatically a high percentage of whole grain nutrition. So you only need one type of flour. Easy peasy!
In some cases, you can purchase this professional-grade flour at your local grocer. Where that isn’t possible, our bakers can purchase 25 lb bags online and then pick up your order at your local hub.
Gaston’s Flour (Boise only)
It is difficult to get more local than Gaston’s. A French baker and miller operates the Boise bakery Gaston’s, and you can purchase flour directly from their bakery. This formula is a blend of Gaston’s hammer-milled, high-extraction bread flour and King Arthur’s bread flour.
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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