Rye Flour, Organic 12/2#
Milled in one pass to a medium coarseness from the variety Danko, which has a higher ratio of flour to bran than most rye varieties. Known for its fresh and distinctive flavor, this flour can be used as the primary ingredient in traditional whole-grain breads, to add texture to blends or simply for dusting boards. Because rye flour can be more biologically active than wheat flour, rye is also used for pre-ferments.
About Farmer Ground Flour
WE CRAFT FLOUR FROM THE BEST GRAIN THAT NEW YORK STATE CAN GROW.
Farmer Ground Flour is a team of conscientious friends working together to provide our community with fresh, organic, local, stoneground flour. We are committed to leading the growth of a sustainable grain economy. To this end, we farm, mill, teach and listen—bringing together the ancient triumvirate of farmer, miller and baker.
Our system consists of several stone mills running in sequence, which is designed to gradually and gently reduce the kernels into flour. Meadows Mills in North Carolina cut the 20-inch and 30-inch granite stones. The vertical stones run at relatively slow rpms, dividing the workload between different machines to reduce heat and physical pressure.
We farm and mill in New York State—not the arid west or vast fields of the former tall-grass prairie. Because of our climate and relatively small farms, producing organic grain of milling quality is a challenge. Similar to farmers markets, mills can be levers in building a regional food system. We are motivated to help New York State farmers step out of the volatile commodity market by building long-term relationships, and providing a stable price and consistent market.
|Ingredients||Certified Organic Rye|
|Country of Origin||USA|
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