Daisy Organic Bread Flour brings you a 10 to 12 percent gluten (the protein that gives structure and strength to risen dough). Currently Daisy’s flour is milled from two different heritage grains: Buckskin (a red hard wheat) and Clarks Cream (a white spring wheat). Both will bring you a higher, lighter loaf than what is possible with soft-wheat pastry flours. Available in both white and whole grain.
We were thrilled to find a local, organic flour mill in igourmet.com’s home state of Pennsylvania! The mill site in Annville, PA, has been in operation since about 1740 making it the oldest of its kind in the United States. The Penn land grant at the core of the Annville community was first used as a grist mill, a saw mill, and even a fulling mill for the processing of wool. The waters of the Quittapahilla Creek were opportune for local folks who grew soft grain and needed flour. The mill stone in the foundation of the present building suggests that there was an even older mill on the site. McGeary Grain, Inc. and McGeary Organics purchased LeRoy Brandt’s Mill early in the beginning of the 21st century. The Daisy Flour logo was carried from Lancaster County to nearby Lebanon County. The purchase was made to support local organic farmers and to preserve this historic structure while it continues to serve the useful purpose for which it was built 250 years ago.
Daisy Organic Pastry Flour is certified 100% organic and kosher (Ner Tamid K Kosher Parve), and is not bleached, bromated, or enriched
Varieties Sold Separately.