Category: All Flour
My sourdough loaves have never had such a lovely open crumb, and the stoneground texture gives it a hearty bite without being gritty. It's become my go-to for pancakes too, since they come out unexpectedly light.
The buttery, wheaty flavor really comes through in my sourdough loaves—they've got a depth I never got from regular flour. Baked a simple cake with it too, and it held up beautifully without turning dense. Can't see myself going back to modern wheat now.
The texture is so fine for a stoneground flour, and that buttery wheaty flavor really comes through in my morning muffins. It's become my go-to for cakes too, everything turns out tender without being heavy.
