About bolted flour: Bolted (or high-extraction) flour is whole grain flour with some percentage of the bran sifted out, which makes it a nice compromise between hearty 100% whole grain and all purpose white flour. It’s ideal for when you want a lighter loaf or dough yet wish to retain the nutritional value found in the germ of the wheat berry. This flour is an approximately 85% high extraction flour.

Stone milled fresh on demand from the whole wheat berry – Breadtopia stone-mills whole hard red winter wheat berries into flour to order and then sifts out approximately 15% by weight of bran. Our customers are assured of receiving freshly milled bolted flour every time.

Our bolted all purpose flour boasts a smooth taste with zero bran-bitterness. With some minor adjustments to hydration (add a little more water), you should be able to use it as a drop-in substitute for refined, white APF. Its application in pizza and baguettes is unmatched with its comforting aroma, airiness and strength. It’s the Bob Ross of flour; unassumingly pleasant with unexpected depth.

Note: Since this flour contains wheat germ and wheat germ is an oil, this flour will not keep for as long as typical commercially milled white flour. Do not purchase more than you expect to consume within a few months. We recommend keeping your flour in air tight packaging or container and storing in a cool place or preferably the refrigerator or freezer. Ideal humidity is 60-65% – like a Spring afternoon the day before rain.

All Purpose High Extraction Flour