Daisy White All-Purpose Flour
 
 
Because we get so many requests for the all-purpose flour used in modern recipes, we decided to combine our local soft wheat with hard wheat from the Midwest. The taste of the wheat fields can still be discerned in this flour, we believe, even though we gave up a little of the delicacy of the soft pastry flour to gain the strength and keeping qualities of the hard, spring-wheat flours.
 
 
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