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Organic Sifted Durum Flour

$5.25 Regular Price

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  • Product Info

    Our organic Sifted Durum is very versatile, and you can substitute it for about 30% of the bread flour you normally use in yeast or sourdough breads. It also adds a rich taste and golden color to cakes, cookies, biscuits, quick breads and more.

    We mill this flour from Durum, an ancient grain closely related to Emmer. It's very high in protein, but has lower gluten potential than our High-Protein Flour.

     When milling this flour, we run the ancient grain Durum berries through our stone mill to make Semolina, which consists of particles of the outermost, hardest part of the endosperm. In the process, the softer, finer particles of endosperm, along with minute particles of bran, remain. This  becomes our silky, fine-textured Sifted Durum, which is similar to an 80% extraction flour. It is also similar to semolina rimacinata in terms of specifications, and can be used in any recipe calling for that, or for “extra fancy durum flour."

     Here are some great recipes we developed especially for our Sifted Durum:

    Apple and Almond Cake, recipe by Martin Sorge, winner of the Great American Baking Show!

    Sifted Durum Sourdough

    Crunchy Golden Biscuits

    Zesty Orange Crumb Cake

    Linzer Cookies

    Egg Gnocchi

     

  • Great to Use In:

    Pasta, Pizza, Pita, Chapati, Rustic Sourdough Breads, Yeasted Breads

  • Milled From:

    Organic Durum (Ancient Hard Spring Wheat)

  • Protein:

    15.4%

  • Extraction:

    N/A

  • Moisture:

    10.4%

  • Ash Content:

    2.3%

  • Falling Number:

    518/sec

  • more info:

    Durum flour does best with increased hydration and a longer autolyse

Customer Reviews

Based on 25 reviews
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A
Andrea
Best muffins ever

I made black cap/mulberry muffins with durum + a bit of almond flour (dealing with borderline gestational diabetes this pregnancy) and they were AMAZING. So soft, moist, and dense but not too dense. Definitely going to get more next time I order!

B
Beth Stanfield
First Try Durum Sifted Flour

I made a half whole wheat recipe using my Janie’s Mill Durum flour. I should have read the hints for use and used your recipe. The taste is wonderful especially toasted, but the loaf is a bit heavy and flatter than my normal loaf. I look forward to trying your recipe with a better ratio to bread flour. The color is a beautiful golden, which makes an appealing look. I’ll keep trying. It’s definitely not going to waste!

G
G Ghaf
One of my FAVORITE Flours

I add this to ALL of my sourdough bread and pizza variations — It adds a beautiful texture, quality, and taste. Depending on what I am making, I typically substitute 15-20%, up to 25% of the required flour.

D
Dennis van der Vliet
Simply

Simply the best flour I can get anywhere for my fresh pasta and pizza doughs.

L
Linda Williams
Great Flour!

Tried this because it was on sale. It’s the first time I ever baked with it. I will be using a lot from now on.

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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!