This flour is great for baguettes and artisan better quality than grocery stores.
The protein and gluten content makes a stretchy dough that traps the air bubbles from the natural yeast. I use 3/4 hi protein and 1/4 dark rye and Red Fife for a fantastic flavored levain.
I’ve been making sourdough baguettes for a while but I wasn’t pleased with the flour I was using, I wanted an organic and stone-milled option. This is the first time I use this flour and I loved it, the bread smelled and tasted wonderful.
Immigrated from France a decade ago, we quickly ended up making our own bread instead of trying to find something in stores. After years of tries and fails, I came across Janie's High protein flour, and it changed our life. Not only does it work perfectly for long rise recipes (bread, pizza..) but it also tastes authentique and good. The color of baked goods with this flour is also darker and makes a statement for rich organic food. Bravo Mesdames et Messieurs et Janie's Mill!
I use High Protein as my "white" flour in sourdough breads and pizza doughs, usually along with Turkey Red. I have another sourdough recipe that more multi-grain, with the majority made up of High Protein along with Dark Rye, and a little Black Emmer or Turkey Red for the wheat portion. High Protein provides reliable loft to the breads, and its gentler flavor allows my other heirloom flour tastes to come through well. It is 100% reliable, provides a dough with good resilience.
Certifications You Can Trust
We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill. They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!