Glacier Peak Bread Flour

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 20/80 ratio with a weaker flour, such as our Edison, Sequoia 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.

Much of the Yecora Rojo red spring wheat we mill for Glacier Peak is grown by our neighbors Darrin and Keith Morrison at Morrison Farms here in the Skagit Valley. Strong advocates for farmland protection, the Morrisons have been farming their fields for five generations. They're known locally for their potatoes. Our wheat is a side crop they grow as part of a system of crop rotations that helps them naturally break disease cycles, reduce pest problems and add important organic content back to the soil.

Recipes to come!