You may be surprised by the light color and weight of our whole wheat pastry flour, distinctive of a roller mill process. First, we remove the course, brown parts that surround the white endosperm (The endosperm is the white flour) in the wheat berry. After the white flour is sifted, we grind the bran and midds and return them to the flour. 

We like the unexpected flavor of the whole wheat in Grandma Whitcraft’s Chocolate Cake and the way Betsy Sterenfeld used it to create this Whole Wheat Ricotta Gnocchi with Swiss Chard following her trip to Italy, where similar local growing conditions create similar flours. John Donohue uses varying ratios of whole wheat and spelt flour in his interesting Vegan Pizza Pie.

Whole Wheat Bread made with Pastry Flour results in a very dense, heavy-crusted, European-style small loaf. You might try a loaf made by Sophie at A Loaf of Bread so that you know what to expect. Then work with this flour in a recipe that you know with a starter that performs well for you. We like the method explained in Jeff Hertzberg’s book: Artisan Bread in Five Minutes A Day.