I love to cook and bake, and I experiment with a lot of kinds of flours. This is my standard though whenever I'm working on a new recipe.
It's very finely ground and works gorgeously in everything I've tried it with so far. In yeast breads it creates a nice fine textured bread. In baking powder/baking soda recipes like biscuits or cakes it's perfect. It's so light that it rises very well.
Last time I made dumplings using this flour, they got so light and fluffy they nearly came out of my pot. I use a combination of baking powder and baking soda in my dumplings with just a touch of vinegar in the wet ingredients for the baking powder and baking soda to work with, that technique combined with this light flour made them rise very well.
The flavor is nice if you like whole wheat.
on January 21, 2010
For pastry type baking, pie crust, fluffy pancakes, brownies, etc. this is a really nice flour. It works well with any recipe calling for baking powder and/or soda since it is very light. No need to mix whole wheat and white, just use this 100% stone ground flour. The yogurt pancakes on the bag are terrific.