Glacier Peak is the lighter, more sifted sibling to our beloved Trailblazer bread flour. We start with the Yecora Rojo varietal, 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.