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.
I've been using your High Protein Flour for a couple of years to make Ciabatta. It is by far the best flour for Ciabatta of any I have ever tried. It is a very high protein flour, and that is most likely what makes it so perfect. I have not found any other flour that has such a high protein. I love the Ciabatta and my neighbors love it as well. I would not consider using any other flour for my Ciabatta.
This flour is my favorite for breads. Never fails .
I have been making bread for years. This flour was well below my expectations.
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!