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On Sale

Trailblazer

Trailblazer Bread Flour

BREAD FLOUR

 

If you’re looking for a single bread flour, go with Trailblazer. It has a clean flavor and is a favorite among our many customers, including Tartine and Grand Central Bakery.

 

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      Details

      Every year we test out new varietals and every year, Trailblazer's flavor and performance keeps it at the top. We stone mill our Trailblazer from a unique blend of locally-raised hard red spring wheats.

      It's a very versatile flour, making it a great starting point for folks that are just getting into baking. Its exceptional flavor makes it the go-to flour for bakers at Tartine, Essential, Grand Central Baking and Macrina, too.

      Many of our customers use Trailblazer as a base flour, blending in a bit of our other flours to tweak the flavor and color.

      Compared to our Organic Expresso Bread Flour, Trailblazer is softer, a bit less rustic, and creates a lighter crumb.

      Origin

      Much of the Hard Red Spring Wheat we mill into Trailblazer 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

      Our Trailblazer has more bran and germ than most flours, so it needs an extra 5% hydration. For every cup of water that your recipe calls for, add in an extra tablespoon.

      We blend Trailblazer with our other flours at an 80/20 ratio.

      For any recipes that don’t require a strong bread flour, like focaccia, flatbreads, or sandwich loaves, we blend Trailblazer at a 50/50 ratio.