Organic Whole Wheat Flour (2.27kg)

My sourdough loaves have never had this much oven spring, and the high protein in the hard red spring wheat really shows in the chew. The 2.27kg bag lasts me a solid two weeks of weekly baking.

I've been baking with this for a few weeks and the high protein content gives my sandwich loaves a really nice rise. You can tell the bran and germ are still in there because the crumb comes out denser and more flavorful than white flour. The 2.27kg bag lasts me about a month of weekend baking.

The stone ground texture really comes through in the crumb, and my sandwich loaves rose higher than with the regular stuff. You can taste the bran and germ instead of it just feeling like white flour with a tan. Two and a quarter kilos lasts me about a month of baking.