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  • Product Info

    Our certified organic High-Protein Flour gives you high-rising breads with open crumb structure, and crisp, crackling crusts. Bakers report good extensibility, and tell us that dough made with Janie's Mill High-Protein Flour holds up well during long fermentations. We stone-mill this flour from organic, Hard Red Spring Wheat, whose bright, clean flavors enhance your rolls, sourdough, yeast, and enriched breads.

  • Great to Use In:

    Open-crumb Sourdough and Yeasted Breads, Baguettes, Ciabatta, Dinner Rolls, Bagels, Challah and other enriched breads.

  • Milled From:

    Organic Hard Red Spring Wheat

  • Protein:

    13.6%

  • Extraction:

    80%

  • Moisture:

    9.8%

  • Ash Content:

    1.3%

  • Falling Number:

    405/sec

  • more info:

    N/A

Customer Reviews

Based on 64 reviews
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E
Eduardo Cordova
Great quality flour

This flour is great for baguettes and artisan better quality than grocery stores.

M
Mary Kuntz-Cote
Perfect for pain au levain.

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.

R
Regina Macias
The best for sourdough bread

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.

A
Adele Lebreton
Best bread flour

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!

T
Terry H
Reliable loft to breads, pizzas!

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!