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Glacier Peak

Glacier Peak Bread Flour

BREAD FLOUR

 

A lighter, more sifted bread flour. If you're looking for a classic white bread flour, this is it.

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    Details

    Glacier Peak is the lighter, more sifted sibling to our beloved Trailblazer Bread Flour. We start with a unique blend of Hard Red Spring Wheats, and sift off a bit more bran and germ. You still get all of the delicious flavor, but it will perform more like a white flour.

    Glacier Peak really shines as a pizza flour. It’s become a favorite among Neapolitan-style pizzaiolos. When parents ask us what flour is most accessible to their choosy kids who only like white bread, we steer them here.  

    Laminated doughs are also a great application for Glacier Peak because of its strength. This is the base flour for Tartine’s croissants.

    Origin

    Much of the Hard Red Spring Wheat we mill into Glacier Peak comes from the Skagit Valley, grown on farms no more than 15 miles from our mill. Skagit County maintains one of the largest and most diverse agricultural communities west of the Cascade Mountain range. Today, in the northwestern corner of Washington state, the region cultivates over 80 crops, including wheat. 

    Baking Tips

    Since it's more sifted, Glacier Peak works wonderfully 1:1 in any recipe calling for bread flour.

    For pizza, we find that Glacier Peak blends beautifully at a 80/20 ratio with a weaker flour, such as our Organic EdisonSequoia or Organic 1109. This makes the dough more elastic and tender.

    For recipes that don’t require a strong bread flour, including focaccia, flatbreads or enriched sandwich loaves, we blend Glacier Peak 50/50 with any of our other flours.